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1
Preheat the oven to 300F.
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2
To prepare the lamb, place the peppercorns, fennel seed, oregano, and chile flakes in a spice grinder and process to a powder.
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3
Rub the lamb all over with the spice rub and salt and place on a baking sheet.
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4
Roast until the internal temperature reaches 145F.
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5
Remove from the oven and allow to rest for at least 30 minutes before serving.
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6
To make the crespelle, put the eggs, flour, milk, salt, and butter in a blender and process until smooth.
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7
Pour into a bowl and allow to rest at room temperature for 1 hour.
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8
Lightly brush a 10-inch skillet with olive oil, wiping out the excess with a paper towel, and set over medium heat.
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9
Using a measuring cup, pour 1/4 cup batter into the prepared skillet, tilting the pan to distribute the batter evenly.
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10
Cook until the underside is spotted with brown and the crespelle is set.
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11
Use the tip of a metal offset spatula to flip the crespelle.
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12
Immediately slide the crespelle out onto a plate lined with a kitchen towel.
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13
Repeat the process with the remaining batter.
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14
To serve, allow your guests to pull meat off the roast and place on the crespelle.
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15
Top with minced red onion, wrap, and eat.
