When I roast a lamb shoulder, I like to set a big hunk of meat in the middle of the table, letting everyone tear off a chunk of it and eat it like a group of happy Neanderthals. Crespelle are basically Italian crepes, and here they are used like tortillas, providing a delicious wrapper for hunks of lamb and creating what is basically an Italian taco. You need to use a 10-inch skillet to make the right size crespelle, and if you have a nonstick one this recipe will be foolproof. If you don’t, brush or wipe the pan between crespelle with olive oil and you shouldn’t have any problems. It’s okay to make the crespelle ahead of time and leave them stacked and wrapped in a cloth.
Recipe information
Yield
serves at least 10, with leftovers
Ingredients
Crespelle
Preparation
Step 1
Preheat the oven to 300°F.
Step 2
To prepare the lamb, place the peppercorns, fennel seed, oregano, and chile flakes in a spice grinder and process to a powder. Rub the lamb all over with the spice rub and salt and place on a baking sheet. Roast until the internal temperature reaches 145°F. Remove from the oven and allow to rest for at least 30 minutes before serving.
Step 3
To make the crespelle, put the eggs, flour, milk, salt, and butter in a blender and process until smooth. Pour into a bowl and allow to rest at room temperature for 1 hour.
Step 4
Lightly brush a 10-inch skillet with olive oil, wiping out the excess with a paper towel, and set over medium heat. Using a measuring cup, pour 1/4 cup batter into the prepared skillet, tilting the pan to distribute the batter evenly. Cook until the underside is spotted with brown and the crespelle is set. Use the tip of a metal offset spatula to flip the crespelle. Immediately slide the crespelle out onto a plate lined with a kitchen towel. Repeat the process with the remaining batter.
Step 5
To serve, allow your guests to pull meat off the roast and place on the crespelle. Top with minced red onion, wrap, and eat.
