It's traditionally served with a variety of fillings, including walnut, accompanied by sweet milk.
To make the sauce
1/3 cup all-purpose flour (60g)
1 cup water (240ml)
To make the filling
9 walnuts (55g)
8 tablespoons confectioner's sugar (25g)
1/2 cup orange blossom water (120ml)
To make the batter
1/2 cup all-purpose flour (60g)
1 tablespoon active dry yeast (5g)
1 tablespoon granulated sugar (15g)
Pinch of salt
1/2 cup warm water (120ml)
It's traditionally served with a variety of fillings, including walnut, accompanied by sweet milk.
To make the sauce
1/3 cup all-purpose flour (60g)
1 cup water (240ml)
To make the filling
9 walnuts (55g)
8 tablespoons confectioner's sugar (25g)
1/2 cup orange blossom water (120ml)
To make the batter
1/2 cup all-purpose flour (60g)
1 tablespoon active dry yeast (5g)
1 tablespoon granulated sugar (15g)
Pinch of salt
1/2 cup warm water (120ml)
Make the sauce: In a medium pan, combine the flour and water and cook over high heat, stirring constantly with a wooden spoon, until it boils
Stop stirring and let it simmer to thicken slightly (about 8 minutes)
Remove from heat and reserve
Make the filling: In a blender, blend the walnuts and confectioner's sugar until well chopped (about 1 minute)
Transfer to a small bowl, add orange blossom water, mix, and reserve
Make the batter: In a blender, combine all ingredients and blend until smooth (about 30 seconds). Reserve
Heat a medium non-stick skillet over medium heat with an 11cm diameter
Place 1 tablespoon of batter in the skillet and cook until bubbles form on top and edges start to brown (about 2 minutes)
Don't flip the pancake
Remove and reserve on paper towels
Repeat with the remaining batter, making seven more pancakes
Assemble by placing 1 tablespoon of reserved filling on each pancake
Fold the pancake into a neat package
Press the edges together with your fingers to seal
Distribute the pancakes among four plates, drizzle with reserved sauce, and serve immediately
Calories per serving: 150
