Qatayef with Cream

Faisal Al-ZahraniCuisinier

Ingrédients

• 3 cups flour
  3 cup
• 3 cups liquid milk
  3 cup
• 1 teaspoon sugar
  1 teaspoon
• 1 tablespoon yeast
  1 tablespoon
• 1 tablespoon cornstarch
  1 tablespoon
• 2 cups liquid milk for the cream
  2 cup
• 2 tablespoons cornstarch for the cream
  2 tablespoon
• Sugar to taste for the cream
  0
• 170 grams cream, equivalent to a small can
  170 grams
• 2 cups sugar for the syrup
  2 cup
• 1 cup water for the syrup
  1 cup
• 2 teaspoons lemon juice for the syrup
  2 teaspoon

Mesures

1. 1

   To make the syrup, place all the ingredients on the heat until the consistency is homogeneous, then let it cool and the syrup will be ready for use.

   Matériel requis:

   🍳

   Pot

   10 minutes
2. 2

   To make the qatayef, mix all the ingredients together until you get a liquid batter and let it rest for a while.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Prepare a non-stick frying pan and place it on low heat.

   Matériel requis:

   Poêle à frire

   5 minutes
4. 4

   Pour a coffee cup of the mixture into the pan and fry it on one side to get a qatayef pancake that is golden on one side and white on the other.

   5 minutes
5. 5

   Place it in a bowl and cover it with a cloth to keep it soft and easy to stuff.

   5 minutes
6. 6

   To make the cream, mix all the ingredients except for the cream can in a cold bowl, then place it in a pot over medium heat while stirring constantly.

   Matériel requis:

   🍳

   Pot

   Bol de mélange

   10 minutes
7. 7

   When it thickens and becomes firm, remove it from the heat and let it cool slightly, then add the cream and mix, making it ready for stuffing.

   5 minutes
8. 8

   Stuff each piece with a tablespoon of cream, close one end, and leave the other end open. Garnish with crushed pistachios or lemon blossom as desired.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques