Currant & Lemon Crepes

There is an art to making crepes. The batter needs to be quite runny so it can be spread thinly across the base of the pan to create a crepe that is fine and lacy. This takes practice and patience! 

This delicious version of crepes uses plump currants, which add extra sweetness, balanced with a hint of bitterness from their skins. Introduced by Russian Immigrants, Currant & Lemon Crepes are popular in Wellington, New Zealand. We make them in our Armadale store every year on Shrove (Pancake) Tuesday.

Cook as described stirring the mix before making each crepe to evenly distribute the currants. These are ideal for breakfast, morning tea or to tuck into a lunch box.


  • 300g plain flour
  • 2 eggs
  • pinch salt
  • 1 teaspoon caster sugar
  • 500ml milk 
  • 50g of dried currants 
  • lemon zest


Sift the flour into a bowl, large wide jug or food processor. Make a well in the centre, crack in the eggs, add the salt and sugar and just half of the milk. Using a whisk, mix to a smooth batter. Add remaining milk slowly until you have the consistency of thin cream.

Ideally leave this to rest for 1/2 hour or overnight to allow the flour to absorb the milk. Stir the dried currants and a little lemon zest into the mix before leaving to rest so that they absorb liquid and plump up.

Take a large frypan or crepe pan and heat over a medium–high heat. When hot, drop a thin slice of butter into the pan and swirl it around to coat the base of the pan letting it turn brown. This is seasoning the pan. As we want only want to stop the crepes from sticking and not fry them in fat, take a good wad of kitchen paper and wipe the excess butter from the pan. 

Pour half a cup of batter into the centre of the pan and tilt it around until the base is evenly covered with a very thin layer of batter. Cook for around 90 seconds or until the bottom of the crepe is lightly golden in colour. Skilled chefs can flip a crepe with a flick of the wrist, which you could practice over time, but unless you’re adept at this I recommend using an egg flip or a wide metal spatula. Cook the second side until it too is lightly golden. As the crepes are cooked, stack them on a warm plate and cover with foil until ready to serve. 

Some frypans need regreasing after every two or three crepes. If you have two frypans and a large enough stove, it may be practical to use them both to cook the crepes.

Serve warm with a squeeze of lemon and sprinkle of sugar, then roll them up and arrange in a pile on a plate. Finish with a dusting of icing sugar and serve warm or at room temperature with a cup of tea. (Recipe makes 12.)

This recipe - along with many more recipes and tips - is available in Phillippa's Home Baking Cook Book.


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