Flame Job Crespelle (Con Ricotta Fresca E Tarocchi Carbonizzati)

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   ["In a large bowl blend the flours together. Break the eggs and work those in with the salt. Slowly add the milk using a whisk or hand blender to make a batter. Add the fiori di sicilia and continue to blend. Allow the batter to rest for 20 to 30 minutes.", "Peel the oranges removing as much pith as you can. With a sharp knife, slice into flat sections. Lay these out onto a pyrex tray or sheet pan (something that won't catch fire). Sprinkle the sugar evenly over all the slices. Bring out the kitchen torch and melt that sugar. Despite the title the oranges don't really char. If you don't have a torch slip the pan under the broiler for a minute or so.", "Heat up your crepe pan. I use one that is about 9 1/2"". Add just enough olive oil to coat the bottom. When the pan is hot ladle in crespelle batter. Make them about 6"" in diameter. Cook as you would a pancake. When bubbles begin to show flip it over. If you are like me the first one off the pan will probably be a bit lame so just discard it and continue to work. The next ones will be much better.", "As the individual crepes come off layer them on sheets of parchment.It helps if you precut the sheets for efficient sizing. In the end you should have about 16 to 18 crespelle.", "To plate, place a scoop of ricotta on each with a sprinkle of cinnamon if using. Fold one edge over and add orange slices.", "*Note to cook; fiori di sicilia is an extract of vanilla and Sicilian citrus. It's available through King Arthur Flour. A wonderful product which I use all the time to add a subtle orange flavor to desserts. I've used it in everything from gelato to beignets. However as noted above you can substitute equal parts vanilla and orange extracts."]

* Per serving · 4 servings · Values may vary.

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