1 cup all purpose flour
1 pinch salt
3 eggs
1-3/4 cups milk
Salad or peanut oil for pan frying, or use Crisco
6 tbsp. dried currants (divided)
1/2 cup sugar
Juice of 2 lemons
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.