Qatayef with cream
Prep Time :
30 Minutes
Total Time : 1 Hour
Servings : 38
Indulge in the delightful flavors of Qatayef with cream. Follow this easy recipe to make 38 mouthwatering pieces.
Ingredients
For the Batter
- 1 cup Betty Crocker™ Buttermilk Pancake Mix
- 3 eggs
- 1 ½ cup milk
- 3 tbsp vegetable oil
- 2 liters oil for frying
For the Filling
- 30 g All-Purpose Flour
- 35 g Corn Starch
- Pinch of salt
- 1 tsp Sugar
- 350 ml Whole Milk
- 400 ml heavy cream
For the Sugar Syrup
- 2 cups caster sugar
- 1 cup water
- 2 tbsp pistachio
- 2 tbsp dried rose petals
Preparation
- Whisk together the pancake mix, eggs, milk, and oil in a large bowl until uniformly mixed.
- Heat a non-stick pan over medium heat and spray with cooking spray. If desired, use a pancake pan for uniformly shaped pancakes.
- Add 1 tbsp batter into the center of the pan and allow it to form a circle. Cook for 2-3 minutes or until the underside is golden brown. Use a non-stick spatula to remove the pancake from the pan, leaving one side uncooked. Place onto a baking sheet and cover with a tea towel until ready to stuff. Repeat until all batter is used. Allow to cool completely.
- For the filling, whisk together the flour, cornstarch, salt, and sugar, then pour in the milk and cream while whisking. Whisk until no lumps remain.
- Pour into a saucepan over medium heat and whisk continuously for 8-10 minutes until it reaches the consistency of a thick béchamel. Tip into a bowl and allow to cool completely.
- Combine the water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, then reduce the heat to simmer for 10 minutes, or until all of the sugar has dissolved and the syrup has thickened slightly. Remove from the heat. The syrup will thicken as it cools.
- Pour the oil into a heavy-bottomed saucepan and place over medium heat. Allow to heat for 15 minutes.
- To stuff the qatayef, place a teaspoon of the cream mixture into the center of a pancake, being careful not to rip or overstuff the pancake. Pinch the edges of the pancake together, creating a moon shape. Repeat with all the pancakes.
- Add the qatayef to the oil in batches, using a metal slotted spoon or spider to carefully place into the oil.
- Fry for 3 minutes or until golden brown. Immediately place into the bowl of sugar syrup, then onto a cooling rack placed over a baking tray for excess sugar syrup to drain off.
- Once fried, place onto a serving tray, drizzle with extra sugar syrup if desired, and sprinkle with pistachios and dried rose petals.
