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  Added: Dec 11, 2008  •  Visited (471)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Currant Crepes
(Ffrois)
This is a lovely little currant crepe that is served for dessert or at a fancy tea.

What You Need:
  • 1 cup all-purpose flour
  • Pinch of salt
  • 3 eggs
  • 1¾ cups milk
  • Salad or peanut oil for pan-frying
  • 6 tablespoons dried currants
  • ½ cup sugar
  • Juice of 2 lemons

  • How To Cook:
    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 SilverStone-lined pan of desired size by melting a small amount of oil to cover the bottom (the fat should be hot).

    3. Pour a scant 3 tablespoons of batter into the pan, tipping it so that it coats the bottom. Sprinkle all over with ½ tablespoon currants.

    4. 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.

    5. 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.

    6. This recipe will make a dozen or more.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Wales
    Main Ingredient » Berries » Currant
    Main Ingredient » Dairy » Milk
    Main Ingredient » Fruits » Lemon
    Dish » Cookies

     





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