Strawberry Currant Orange Crepes

Ingredients*
orange
2 TBSP currants
1 egg
1-1/2 TBSP flour
1-1/2 tsp. sugar
< pinch salt**
1/8 c. milk
butter
strawberry jam
2 TBSP plain yogurt
Himbeersaft (optional)

* I was able to make 3 crepes in my 6-1/2 inch cast iron skillet. If I were good at making crepes, I should be able to make up to 6. The thinner, the better. These were still pretty thin, and very tasty.

** If you double the recipe, use a pinch of salt. For this recipe only half a pinch is necessary. (Technically, a pinch = 0.312 ml. I use my fingertips.)

Step 1.
Juice 1/2 of the orange, and soak the currants in orange juice.



Step 2.
Wisk egg and flour together.



Add sugar and salt; wisk.



Add milk. Wisk some more.

Step 3.
Heat butter in skillet.



Spoon a few tablespoons of batter into the pan, and tilt the pan to allow the batter to spread evenly and form a thin crepe.



Step 4.
Use a knife spatula (if you have one) or spatula and knife (like I did) to flip the crepe, and allow to brown on both sides.



Step 5.
Spread a thin layer of jam on the crepe, line the center with a spoonful of currants.



Step 6.
Fold each side over, and arrange on plate.



Step 7.
Add yogurt to remaining currant-orange mixture and stir together. I added a few drops of Himbeersaft for that extra hint of sweet raspberries.

Step 8.
Drizzle yogurt sauce over the crepes.