Recipe

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).