Rice Crepes

Pour the milk and water into a saucepan, combine the sugar and orange zest, then bring the liquid to a boil. Add the rice and cook it over medium heat Cook for about 40 minutes, stirring constantly as if making a risotto. Continue cooking for a longer period of time: the rice should be very soft and the mixture should be thick, almost creamy.

Turn off the heat Once the rice has reached a firm, well-cooked consistency, remove the orange peel and let the mixture cool completely before proceeding. the mixture it must not be hot, so that the yeast can act properly and the flour can incorporate without forming lumps.

Take a small amount of water or milk and use it to dissolve the fresh yeastMix until the liquid is smooth, with no visible residue. Pour the dissolved yeast over the cooled rice and carefully distribute it, ensuring even leavening throughout the mixture.

Combine the flour, grated orange zest, a pinch of cinnamon, and a pinch of salt. Mix vigorously until the dough is smooth, moist, and consistent, with the rice well incorporated. Make sure there are no dry patches of flour before covering and letting it rest.

Proof Knead the dough for about 2 hours. Let it rest until the mixture appears more fluffy and slightly airy; the indicated time can be verified by observing the surface, which should be soft and no longer compact as it was after mixing.

Transfer the dough onto a cutting board and roll it out until it's about a finger thick. Take even portions and roll them with your hands to form sticks. Dust them lightly with flour, spreading the flour thinly and evenly, without creating a thick layer on the surface.

Heat plenty of oil, or lard, and fry the sticks until they turn a uniform golden brown. Keep the frying lively but controlled, avoiding overloading the container. Drain the crepes and place them on a wire rack. paper towels, so as to eliminate any excess fat.

When the crepes are just warm, dilute the orange blossom honey with very little water and heat it briefly. on the heat, without bringing it to a boil. Pour it evenly over the sticks and finish with a sprinkling of cinnamon. For the variation shown, scoop out spoonfuls of the batter and fry it directly in the boiling oil.