Step 1In a blender, blend the flour, eggs, milk, salt, sugar cinnamon and 6 tablespoons melted butter. Let the batter rest for at least 30 minutes; it may be refrigerated for up to 24 hours.
Step 2Heat a small nonstick saute pan over medium heat. Brush the pan with a thin layer of the remaining melted butter. Ladle in about a quarter cup of batter to cover the pan with a thin layer, tilting the pan to coat it as quickly as you can (as you would making a thin omelet). Cook for about a minute. Using a thin rubber spatula -- or your fingers -- lift up the crepe and flip it over. Cook the other side, for about 30 seconds, and remove it from the pan. Place the crepe on a plate.
Step 3Continue to make crepes, placing a piece of parchment paper or wax paper between each one as you stack them on the plate.
Step 1Soak the currants in 2 tablespoons Bourbon for 30 minutes.
Step 2Melt the butter in a saute pan over medium-high heat until frothy. Add the brown sugar, apples and currants. Increase the heat and cook, stirring gently until the apples turn golden brown and caramelize and the mixture is thick and syrupy, about 8 minutes.
Step 3Remove from the heat. Pour the remaining one-fourth cup Bourbon into the pan.
Step 4Ignite the mixture, sprinkling cinnamon over the flames.
Step 5To serve, fold the crepes into quarters and place 2 on each plate. Divide the apples among the plates and serve warm.