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🍰 Thin Crepes with Red Currants

367 kcal · 30 min · 4 servings

Ingredients

• 200 g mixed red currants (red and black)
• 275 ml milk
• 125 g flour
• 3 eggs
• 1 tbsp liquid butter
• 1 tsp sugar
• 1 pinch salt
• vegetable oil (for frying)
• powdered sugar (for dusting)
• mint (for garnish)

Instructions

1. 1. Rinse the red currants under running water.
2. 2. Remove all stems and any bruised or bad berries.
3. 3. Gently pat the berries dry with a kitchen towel.
4. 4. Set aside a small handful of the best-looking berries.
5. 5. Keep these berries aside to use as decoration later.
6. 6. Put the milk and flour into a bowl.
7. 7. Whisk the mixture until smooth with no lumps visible.
8. 8. Add the eggs to the milk and flour mixture.
9. 9. Mix everything well until the batter is uniform and homogeneous.
10. 10. Stir the melted butter into the batter.
11. 11. Add the sugar.
12. 12. Add a pinch of salt.
13. 13. Let the batter rest for 10 to 15 minutes.
14. 14. This allows the flour to fully absorb the liquid.
15. 15. Preheat a non-stick frying pan well on the stove.
16. 16. A non-stick pan prevents the batter from sticking.
17. 17. Lightly brush the hot pan with a little oil.
18. 18. Pour a small amount of batter into the pan.
19. 19. Swirl the pan in a circular motion.
20. 20. This covers the bottom thinly and evenly.
21. 21. Distribute about two tablespoons of the remaining red currants over the batter.
22. 22. Cook the crepe over medium heat for 1 to 2 minutes.
23. 23. Flip the crepe when the underside is golden brown.
24. 24. Cook for another approx. 1 minute on the other side.
25. 25. Repeat this process with the remaining batter.
26. 26. Place the finished crepes on the plates.
27. 27. Fold the crepes in half.
28. 28. Lightly dust them with powdered sugar.
29. 29. Serve garnished with fresh mint leaves.
30. 30. Decorate with the red currants set aside earlier.

Nutrition per serving

• kcal: 367
• Protein: 11 g · Fett/Fat: 20 g · Carbs: 35 g