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.
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.
Mix the 2 cheeses, sugar and rosewater and set asidein a colander to drain any excess water.
Put the flour into a large bowl.
Mix in the salt, sugar and yeast.
Pour in the water gradually and beat vigorously with a whisk.
Beat in the baking soda. The batter should be creamy andpourable. Cover and leave aside to rise for 1 hour.
Spread aclean lint-free tea towel on a cookie sheet and set aside.
Heat anonstick heavy-bottomed 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).
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.
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.
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.
Remove withanother slotted spoon.
Serve hot, garnished with pistachios.
Place the atayef in a shallow baking dish.
Brush with clarified butter on both sides.
Bakeuntil golden and crisp, turning over halfway.
Remove and pourthe cool syrup over the hot atayef.
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.
Mouton Cadet Bordeaux Rouge
A dense red with a pronounced purple tint. The nose is expressive and complex, rich in fresh and ripe fruit aromas, especially red cherry and morello cherry, with a touch of spice. The attack, on the fruit, is rich and supple, the mid-palate full and fruity on silky tannins. Showing attractive length on the palate, it has a fresh and spicy finish that expresses all the typically character of the merlot and the very high quality of the vintage.