Prep 10 mins
Cook 0 mins
This is a lovely little currant crepe that is served for dessert or at a fancy tea.
- 1 cup all-purpose flour
- 1 pinch salt
- 3 eggs
- 1 3⁄4 cups milk
- peanut oil or vegetable oil or shortening, for pan frying
- 6 tablespoons dried currants (divided)
- 1⁄2 cup sugar
- 2 lemons, juice of
- Put the flour, salt, eggs, and milk in a bowl and beat at medium speed until blended. The mixture will be a thin batter.
- Prepare a non sticking pan of desired size by melting a small amount of oil or shortening to cover the bottom (the fat should be hot). Pour a scant 3 Tablespoons of batter into the pan, tipping it so that it coats the bottom. Sprinkle all over with 1/2 Tablespoon currants. Cook the first side until it is a golden brown. Turn the crepe with a spatula and cook the other side.
- Turn the crepe out onto a large plate, sprinkle with sugar and lemon juice, and roll up.
- Crepes can also be piled up and sliced in portions like a cake. Continue with remaining batter. Keep crepes warm in a 200°F oven. This recipe will make a dozen or more.
Ooooh these crepes were so good!! I made half the recipe using 1 extra large egg and 3/4 cup of milk and half of the other ingredients, worked perfectly! I sprinkled a little juice and sugar over top of the crepes when I served them. A great little recipe, so easy and delicious!