Fingers of the Apostles

Pour the milk into a bowl and add the eggs, flour, powdered sugar and the grated orange peel. Mix with a whisk until you obtain a smooth, fluid, lump-free batter. Let it rest. the mixture for a few minutes, so that the flour hydrates and the consistency becomes more uniform.

Heat one skillet For crepes, pour in enough batter to form discs approximately 20 centimeters (7.87 in) in diameter. Spread it out in a thin layer and cook each crepe until the surface is firm and the edges release easily. Flip and finish cooking: it should be soft, evenly coated, and lightly golden.

Wrap the sheep's milk ricotta in a clean kitchen towel Clean it and place it in the refrigerator for a few hours. This rest allows excess moisture to escape and makes the ricotta easier to work with. Once finished, check that it has a dry, compact consistency, without any free liquid.

Transfer the drained ricotta into a bowl and add the granulated sugar, the juice and finely grated zest of the lemons and the candied oranges. Mix carefully until you obtain a smooth, fragrant cream without lumps. The filling should be soft, but firm enough to spread without dripping.

Spread an even layer of filling on each crepe, leaving a small margin along the edges. Spread the cream without weighing it down the center, so the seal will be neat and the filling will stay contained. Proceed gently to avoid breaking the crepes, which should maintain a soft and elastic texture.

Roll each crepe up tightly, forming a compact roll, without over-tightening to prevent the filling from leaking out. Cut each roll into three evenly sized pieces. Make sure the filling is visible in the center of the pieces and that the cuts are clean, so the presentation will be neat.

Arrange the pieces on a serving plate and drizzle with orange sauce. Spread it evenly, leaving the rolled shape of the crêpes recognizable. For a variation indicated in the recipe, add 100 g (3.53 oz) of dark chocolate chips, arranging them on top before serving.