Atayef

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 2 tbsp sugar
• 150 ml milk, approx.
• 100 ml water, approx.
• some rose water
• 300 ml milk
• 200 ml cream
• 3 tbsp cornstarch
• 1 packet of vanilla sugar
• 2 cups sugar
• 1 cup water
• 1 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Lebanese filled pancakes, for 18 pieces

Batter: Mix together the flour, baking powder, sugar, rose water, milk, and water, then add to the pan and let stand in the refrigerator for 15 minutes. Then, in a non-stick pan, without fat, cook small pancakes on one side only until small bubbles appear and the pancake is dry. Don’t let it get too brown; instead, turn the heat down. Filling: Bring the milk, cream, cornstarch, and vanilla sugar to a boil, stirring constantly, until a firm mixture forms, then let cool. Syrup: Mix the sugar and water and simmer in a saucepan for about 15 minutes. Add 1 tbsp lemon juice and 1 tbsp rose water. Fill the pancakes with the pudding and serve with the syrup.