A sweet weekend brunch from Arabic chef Suzanne Husseini. "I like crêpes more than pancakes since they are much lighter. This is a take on the well-known atayef bil ashta, which is basically a mini crêpe folded in half, filled with clotted cream and drizzled with rose-flavoured syrup. For a lighter option, use ricotta cheese. This is a great breakfast dish, with which I like to serve mangoes or strawberries. When in season, figs or apricots are a delicious alternative."
1 cup flour
3 tbsp sugar
Pinch of salt
1-1/3 cups milk
1/2 cup heavy cream
1/2 cup ground pistachios
1/2 tsp vanilla
1/2 tsp orange blossom water
1/4 cup clarified butter
2 ripe mangoes
1 cup rose syrup
1 lb. ricotta cheese
Zest of 1 orange
1/2 cup honey
1/2 cup pistachios, chopped, reserving some for garnish
Step 1: Peel and slice the mangoes and put aside.
Step 2: Mix the ricotta cheese, orange zest, honey and nuts and keep in the fridge while you make the crêpes.
Step 3: To make the crêpe batter, put flour, sugar and salt in a bowl. Add the eggs and whisk well. Stir in half the milk to incorporate, then add the rest of the milk and cream to make a creamy batter. Stir in the pistachios and leave to rest for at least 1 hour.
Step 4: Add the vanilla and orange blossom water and stir to mix. Brush a crêpe pan or any nonstick frying pan lightly with clarified butter and heat. Using a ladle, pour a little batter and tilt the pan to cover thinly. Cook for 1 minute until little holes appear and turn over to cook for half a minute more. Place the cooked crêpes on a platter, stacking them with wax paper separating the layers.
Step 5: Place some filling and a few slices of mango in the middle of each crêpe and fold twice. Drizzle with rose syrup and garnish with chopped pistachio nuts. Serve.
Makes 15 crêpes
See more recipes from Suzanne Husseini.
Reprinted with permission from Suzanne Husseini's Modern Flavors of Arabia (2012 Appetite by Random House).