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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.
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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).
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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.
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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.
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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.
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6. This recipe will make a dozen or more.
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