Qatayef is universally popular with Muslims, especially during the month of Ramadan. To achieve optimal flavour, adhere to the directions, i.e., no making do without the rose or orange blossom water in the syrup, or by not adding cinnamon to the filling!

   

SYRUP

700 mL (2 1/2 cups) sugar

250 mL (1 cup) water

5 mL (1 tsp) lemon juice

60 mL (4 tbsp) rose or orange blossom water

FILLING

375 mL (1 1/2 cups) best quality walnuts – finely chopped

30 mL (2 tbsp) sugar

5 mL (1 tsp) cinnamon

BATTER

625 mL (3 cups) lukewarm water

5 mL (1 tsp) yeast

15 mL (1 tbsp) sugar

500 mL (2 cups) all purpose flour

250 mL (1 cup) wheatlets (wheathearts)

75 mL (1/4 tsp) salt

375 mL (1 1/2 cups) melted butter

In a saucepan add the sugar to the water and bring to a boil. Add lemon juice and boil for 2 minutes. Add rose or orange blossom water, take off heat and let cool.

Mix together the walnuts, sugar and cinnamon and put aside.

Pour water into a generous size bowl. Stir in yeast and sugar and leave for 15 minutes to proof.  Add flour, wheatlets and salt, and mix until smooth. Add 125 mL (1/2 cup) of the melted butter and stir again.  Place in a draft free place for half an hour or until it has foamed and formed air bubbles. Stir and put aside for another half hour. Stir.

Warm up a griddle or cast iron skillet over low heat. Brush with butter.  Pour a small amount of the batter (approximately 45 mL (3 tbsp) into the warmed up skillet. Spread out to about the diameter of a grapefruit. Cook until the top is dry (the bubbles will form holes) and the bottom is golden. That’s it. Do not flip over. Scoop up and place on a buttered platter. Continue with the cooking until all of the batter is used up. (As the skillet takes time to properly temper, it tends to produce a less than perfect first crêpe which you may want to discard.)

Fill the crêpes while they’re still warm; they’ll tend to seal easier. Place one tablespoon of the filling on the uncooked side of the crêpe, fold over and seal by pressing the edges with your finger tips.  Brush both sides generously with the melted butter and lay on a greased baking tray.

Before serving, place crêpes in the oven and warm up thoroughly. Pour syrup over individual servings.

Makes about 20 crêpes.

Note 1: Crêpes may be filled with sweetened ricotta cheese.

Note 2: Traditionally the filled crêpes are deep fried and then dipped into the syrup. The above recipe is an alternative…