Saturday, December 16, 2006

Currants and Crepes

I bought these beautiful currants at the grocery store the other day and knew that I wanted to make a pretty crepe to go with them.  So, I scoured around for a new recipe to try and I came up with Clotilde's version.  It turned out fantastic and I improvised and made a quick currant filling that I mixed with whipped cream.  It was a delight.

Red Currant Filling

6 oz. fresh currants
4 T sugar
4 T water

Bring all ingredients to a simmer. Leave at a low simmer for about 5 minutes or until currants have popped and sauce has thickened. Cool.

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