(Serves eight to ten people )

Ingredients:

2 eggs
1/3 C. sugar
2 Tbsp. all-purpose flour
1/2 C. milk
3/4 C. Hurst's Black Currants
2 Tbsp. butter
1/2 C. ricotta cheese
powdered sugar

Method:

In a bowl, combine eggs, half the sugar and the flour. Add the milk. Let sit for one hour. In a 2-quart saucepan, simmer the black currants, just covered with water and the other half of the sugar for about 2 minutes. Remove from the water and let cool. In a non-stick pan, melt 1/2 teaspoon of butter. When the butter starts to sizzle, add 2 tablespoons of the crepe batter. Cook for about 1 minute, flip, and cook for a few more seconds on the other side. Repeat until all batter is used. After the crepes have cooled a little, spoon about 2 tablespoons of the ricotta cheese along the diameter of each crepe. Spoon 2 tablespoons of the black currants alongside the cheese. Roll each crepe. Sprinkle a little powdered sugar over the top of each rolled crepe.