Pour the milk in a large pan with the cinnamon and get it to boil.

Once boiling, add the salt and the rice. Keep cooking with a low flame until all the milk is absorbed by the rice. Add some extra hot water if the rice is not proper cooked.

When the rice is cooked take it away from the flame and wait 15min to cool down a bit. At this point add flour, sugar, both grated lemon and orange skins and the fresh yeast dissolved prevoiusly on a bit of hot water.

Blend all the ingredients with the rice and cover the pan with clim film for about 2h. Let the yeast work out.

After the 2h. Prepare in a pan the oil, make sure that is deep enough to fry. Keep low flame. At this point put all inside a piping bag with a large mouth, probaby a finger large.

Squeeze the rice making a cylinder of about 4-5 cm long. And deep fry it.

Once golden, move it on a kitchen tissue to dry a bit.

When you finished all the piping bag. Warm up the honey. Move all your crespelles into a serving plate and pour the warm honey ll over plus the icing sugar too.