Italian Tacos

• 1 tablespoon black peppercorns
• 1 tablespoon fennel seed
• 2 tablespoons dried Sicilian oregano
• 2 tablespoons chile flakes
• 1 bone-in lamb shoulder (about 10 pounds)
• 3 tablespoons Kosher salt
• 4 fresh eggs
• 2 cups all-purpose flour
• 2 cups 2 percent milk
• 1 teaspoon Kosher salt
• 2 1/2 tablespoons unsalted butter, melted
• Extra-virgin olive oil, for cooking
• 1 small red onion, minced

1. Preheat the oven to 300F.
2. To prepare the lamb, place the peppercorns, fennel seed, oregano, and chile flakes in a spice grinder and process to a powder.
3. Rub the lamb all over with the spice rub and salt and place on a baking sheet.
4. Roast until the internal temperature reaches 145F.
5. Remove from the oven and allow to rest for at least 30 minutes before serving.
6. To make the crespelle, put the eggs, flour, milk, salt, and butter in a blender and process until smooth.
7. Pour into a bowl and allow to rest at room temperature for 1 hour.
8. Lightly brush a 10-inch skillet with olive oil, wiping out the excess with a paper towel, and set over medium heat.
9. Using a measuring cup, pour 1/4 cup batter into the prepared skillet, tilting the pan to distribute the batter evenly.
10. Cook until the underside is spotted with brown and the crespelle is set.
11. Use the tip of a metal offset spatula to flip the crespelle.
12. Immediately slide the crespelle out onto a plate lined with a kitchen towel.
13. Repeat the process with the remaining batter.
14. To serve, allow your guests to pull meat off the roast and place on the crespelle.
15. Top with minced red onion, wrap, and eat.

black peppercorns, fennel seed, oregano, chile flakes, kosher salt, eggs, flour, percent milk, kosher salt, unsalted butter, extravirgin olive oil, red onion

Taken from www.epicurious.com/recipes/food/views/italian-tacos-383919 (may not work)