Crispelli Dolce   

                              
         Serves 12           

                

                           Ingredients For Crispelli                          
             
Wrap stick of unsalted butter in paper towel and twist end.
Use to grease small Teflon coated fry pan

10 Tbs. Flour
1 Cup Whole Milk
(more if needed for thinning)
4 Eggs
Pinch of Salt & White Pepper

Mix all ingredients by hand until smooth.

Butter the hot fry pan for each new crispelli. 

Stir batter before each  new crispelli 

 Use 1/4 - 1/3 Cup batter for each crispelli depending on size of serving you desire.
Rotate pan to coat evenly and when edges are set, lift edge with a narrow spatula and flip crispelli with spatula or be brave and flip your crispelli free style. Crispelli should be slight gold on both sides.  Set aside on board.  Do not stack or they will stick together.

Sauce Ingredients

    1 stick unsalted butter
    12 heaping tablespoons sugar
    2 oranges, juice and some zest
    2/3 cup orange liqueur (such as Cointreau or Grand Marnier)

      In large skillet, melt the butter.
    When foamy, add sugar and stir until dissolved.
    Add rind and juice; bring to a simmer.  Turn heat to low.
    Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.

    Repeat until all crepes have been added. Work quickly so first crepes don’t absorb all the sauce!
Sprinkle with zest
    Warm liqueur, and pour over the pan of crepes.
    Using a long match, ignite the sauce.
    Remove pan from heat.

Serve Topped With Powdered Sugar

This recipe is the Tuscan version of Crepe Suzette