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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a lovely little currant crepe that is served for dessert or at a fancy tea. Ingredients:
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 |
Directions:
1. Put the flour, salt, eggs, and milk in a bowl and beat at medium speed until blended. The mixture will be a thin batter.
2. 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.
3. Turn the crepe out onto a large plate, sprinkle with sugar and lemon juice, and roll up.
4. 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.
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