Torta Di Crespelli

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 cup oats
• 3 eggs
• 1 teaspoon vanilla
• 1 tablespoon sugar
• 1 pinch of gray salt
• 2 1/4 cups flour
• 2 cups milk
• 1/2 cup water
• 3 tablespoons orange juice or 3 tablespoons drambuie
• vegetable oil, for coating pan
• 1 cup ricotta cheese
• 1 teaspoon cinnamon
• 1 large egg yolk
• 2 teaspoons drambuie
• 1/2 cup huckleberry preserves
• 1/2 cup huckleberry preserves
• 1 tablespoon butter, melted
• 4 medium bananas, peeled and sliced in half lengthwise
• 2 tablespoons butter
• 2 teaspoons drambuie

Recipe

• 1 for the crepes:(yields about 12).
• 2 preheat oven to 300°f.
• 3 spread the oats on baking sheet and place in oven for 10 minutes or until dried and lightly colored.
• 4 remove and set aside.
• 5 in a medium bowl, whisk the eggs, vanilla, sugar, and salt.
• 6 add the flour.
• 7 gradually whisk in the milk, water and orange juice or drambuie until well blended.
• 8 whisk in 3 tablespoons of the melted butter.
• 9 strain the batter through a sieve to remove lumps.
• 10 reserve 1/3 of the batter.
• 11 add the toasted oats to the remaining batter.
• 12 heat an 8" ovenproof non-stick skillet over medium-high heat.
• 13 brush the bottom with some of the remaining melted butter to coat.
• 14 holding the skillet with one hand, pour 2-3 tablespoons of the crepe batter and quickly rotate the pan to cover the bottom in a thin, even layer.
• 15 cook until the bottom side of the crepe is golden brown.
• 16 turn to cook the other side.
• 17 remove, let cool, and stack between pieces of wax paper.
• 18 at this point the crepes can be sealed in plastic wrap and frozen for several weeks.
• 19 filling:.
• 20 in a small bowl, mix the ricotta, cinnamon, drambuie, and egg yolk, until well blended.
• 21 raise oven temp to 350°f.
• 22 assembly:.
• 23 place a cooked crepe in an oven-proof skillet or pie plate.
• 24 spread a layer of the filling over the crepe, then a layer of huckleberry preserves.
• 25 repeat to form the torta.
• 26 top with final crepe and brush with melted butter.
• 27 place the torta in the oven for 15 minutes.
• 28 bananas:.
• 29 meanwhile; pour the reserved batter in a shallow bowl, and dredge the bananas slices to coat.
• 30 brush the melted butter in a large non-stick skillet, over medium-low heat.
• 31 when hot, add the bananas and cook for 2 minutes, or until soft and lightly browned.
• 32 carefully turn and cook the other side.
• 33 add 2 teaspoons drambuie to the bananas.
• 34 cut the torta into wedges and serve each with 2 slices of bananas.