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.
