Cheese- or Walnut-Filled Crepes (Atayef)

Name: Cheese- or Walnut-Filled Crepes (Atayef)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoon baking soda; 283 grams akkawi cheese (desalted) or ricotta mixed with half of the mozzarella; 2 teaspoons cinnamon; 591 milliliters flour; 85 grams 3–4 oz fresh mozzarella cheese, grated; 1 teaspoon instant dry yeast; 2 Tbsps orange blossom water; 1 Zest of orange; 24 servings peanut oil, for deep-frying; 118 milliliters ground pistachios, to garnish; 473 milliliters rose syrup; 1 Tbsp rosewater; 1 pinch Pinch of salt; 1 Tbsp sugar; 237 milliliters walnuts, chopped coarsely; 710 milliliters lukewarm water

Cheese- or Walnut-Filled Crepes (Atayef)

Cheese- or Walnut-Filled Crepes (Atayef) might be just the Mediterranean recipe you are searching for. This morn meal has 234 calories, 3g of protein, and 18g of fat per serving. This recipe serves 24. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have akkawi cheese, salt, orange blossom water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

To prepare the walnut filling, mix the walnuts, sugar, zest,cinnamon and orange blossom water. Set aside. To preparethe cheese filling, I start the process the night before. Desaltthe akkawi cheese by slicing thin and immersing in cold water,leaving it to soak.

Ingredients you will need

Orange Flower Water

Cinnamon

Walnuts

Cheese

Sugar

Water

Drain and change the water again after1 hour, repeating five or six more times to get rid of all thesalt. Taste the cheese before using it to ensure no saltinessremains.

Ingredients you will need

Cheese

Water

Mix the 2 cheeses, sugar and rosewater and set asidein a colander to drain any excess water.

Ingredients you will need

Rose Water

Sugar

Water

Equipment you will use

Colander

Put the flour into a large bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Mix in the salt, sugar and yeast.

Ingredients you will need

Sugar

Yeast

Salt

Pour in the water gradually and beat vigorously with a whisk.

Ingredients you will need

Water

Equipment you will use

Whisk

Beat in the baking soda. The batter should be creamy andpourable. Cover and leave aside to rise for 1 hour.

Ingredients you will need

Baking Soda

Spread aclean lint-free tea towel on a cookie sheet and set aside.

Ingredients you will need

Spread

Tea

Equipment you will use

Baking Sheet

Kitchen Towels

Heat anonstick heavy-bottomed frying pan.

Equipment you will use

Frying Pan

Whisk the batter a littlebefore ladling 1/4 cup in the pan to make 4-inch disks. Cookonly on one side. Bubbles will start to form; they are readywhen there are no more shiny wet spots on the top (about1–2 minutes).

Equipment you will use

Whisk

Frying Pan

Place each atayef, browned side down, on thetea towel to cool completely.

Take one atayef and cup it in your hand. Fill it with either oneof the fillings. Bring the edges together to form a crescent,pinching around the edges with a little firmness to keep thefilling enclosed. Fill the remaining and set aside while youprepare your "workstation."

Pour 2 cups of rose syrup in adeep bowl. Line a plate with paper towels.

Ingredients you will need

Syrup

Equipment you will use

Paper Towels

Bowl

Heat the oil in aheavy-bottomed saucepan to 350°F on the thermometer.Deep-fry the filled atayef no more than four at a time untilgolden brown on both sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove with a slotted spoonand place on the paper towels. While hot, slide a couple at atime into the cool syrup for 1 minute to absorb.

Ingredients you will need

Syrup

Equipment you will use

Paper Towels

Remove withanother slotted spoon.

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Slotted Spoon

Serve hot, garnished with pistachios.

Ingredients you will need

Pistachio Nuts

Baking option

Preheat oven to 400°F.

Equipment you will use

Oven

Place the atayef in a shallow baking dish.

Equipment you will use

Baking Pan

Brush with clarified butter on both sides.

Ingredients you will need

Clarified Butter

Bakeuntil golden and crisp, turning over halfway.

Remove and pourthe cool syrup over the hot atayef.

Ingredients you will need

Syrup

Garnish with pistachios.

Ingredients you will need

Pistachio Nuts

Equipment

Ingredients

Servings:

1teaspoon

baking soda 283grams

akkawi cheese (desalted) or ricotta mixed with half of the mozzarella 2teaspoons

cinnamon 591milliliters

flour 85grams

3–4 oz fresh mozzarella cheese, grated 1teaspoon

instant dry yeast 2Tbsps

orange blossom water 1

Zest of orange 24servings

peanut oil, for deep-frying 118milliliters

ground pistachios, to garnish 473milliliters

walnuts, chopped coarsely 710milliliters

lukewarm water

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Mouton Cadet Bordeaux Rouge. It has 4 out of 5 stars and a bottle costs about 12 dollars.