- 1 cup of AP flour
- 1 cup fine semolina
- 1 1/4 cup warm water
- 1 tsp of dry yeast
- 1 tbsp of dry milk powder
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- 1 tbsp of sugar
1. Proof the yeast by combining it with 1/4 cup of warm water, a teaspoon of sugar; place in a warm place and let it foam.
2. In a small bowl, sift the flours, sugar, baking powder, baking soda; mix with a wire whisk.
3. Pour one cup of warm water into a bowl; add the powdered milk and stir to combine well.
4. Mix with the wire whisk; add the flour mixture and stir; the consistency should be a little thicker than a crêpe batter. If the batter is too thick, add a little water.
5. Heat a crêpe or pancake nonstick skillet till very hot; grease it with a half teaspoon of oil or spray it; place the equivalent of 1/4 cup of batter in the skillet to form a circle. Let it cook for a few minutes on one side; when it has formed little bubbles and it looks dry, take it out onto a plate. Do not flip it.
6. As soon as all the atayefs are cooked, fill them with some ashta (cream), a bit of cherry coulis, pinching on one end to form a spoon shape and place in a serving platter; serve right away or within one hour.
7. I sprinkled them with ground pistachio and cherry on the middle a piece of maraschino cherries.
For the filling (Ashta or Cream)
- 3 cups of milk powder
- 2 cups of water
- 1 tbsp of corn starch
- 1 tbsp of rose water
Mix all in a pan and bring to boil. Wait till it thickens, then turn off and move to a serving dish to be used when filling the pancakes.
For the syrup:
- 1 cup of sugar
- 1/2 cup of water
- 1 tsp lemon juice
- 1tsp of rose water
For the syrup:
Place the sugar and water in a saucepan; bring to a boil and add the lemon juice; boil the syrup for 8 minutes or until it gets a bit syrupy (test it on the back of a spoon and see if running your finger will leave a mark). Add the flavorings and simmer a few seconds more then turn off the heat and let the syrup cool. This can be done several weeks ahead and the syrup kept in a jar tightly closed in the fridge.