A jelly roll crepe. For jelly read jam. Its nothing more than a baked crepe smeared with jam and sugar.
Thanks to Mr Richard Olney for providing us with what may well turn out to be a new family tradition.
Under Richard Olney's instruction (the recipe is the French Menu Cookbook) we spread our crepes with jam. We used strawberry as a concession to childish tastes rather than the sour plum, Olney suggests and I would have liked. Then we rolled them up and put them in a buttered oven proof dish, they were sprinkled with sugar and dotted with butter and baked until the sugar melted and formed a glaze.
You can probably imagine how good they tasted. We ate the rest of the pancakes straight out of the pan rolled up round a blood orange and roasted rhubarb compote. So good and definitely to be eaten every week not once a year.