Qatayef Asafiri (Stuffed Pancakes)
This is an Arab dessert served often during Ramadan that consists of folded pancakes stuffed with cream and nuts with a drizzle of sweet syrup. Recipe is adapted from here.
Servings: 8
Calories: 334kcal
Ingredients
Syrup
- 2/3 cup allulose or 1/4 cup allulose and 1/4 teaspoon stevia glycerite
- 1/4 cup water
- pinch of salt
- 1 tablespoon lemon juice
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon rose water
Pancake
- 1/2 cup almond flour
- 1/2 cup protein powder sugar-free vanilla flavor
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon instant yeast
- 1/2 teaspoon salt
- stevia glycerite several drops, to taste
- 6 tablespoons cream cheese softened or Kite Hill cream cheese for dairy-free
- 4 eggs
- 1/4 teaspoon mahlab ground, optional
- 1/2 teaspoon orange blossom water or rose water
Filling
- 1 cup mascarpone or Kite Hill cream cheese for dairy-free
- 1/2 cup heavy cream or chilled coconut cream for dairy-free
- 1/4 teaspoon stevia glycerite or to taste
- 1 teaspoon orange blossom water or rose water
- pinch of salt
- 1/4 cup pistachios un-roasted and unsalted, finely ground
Instructions
For the Syrup
- Combine all ingredients except lemon juice and orange blossom water in a small pot and bring to a boil. Reduce heat to a simmer and cook until thickened, about 5-8 minutes. Set aside and cool completely. When cool, stir in the lemon juice and floral water.
For the Filling
- Combine all filling ingredients except pistachios in a bowl and beat with an electric mixer to stiff peaks. Transfer to a piping bag without a tip or a ziplock bag and refrigerate until ready to fill.
For the Pancakes
- Add all pancake ingredients to a blender and blend until completely smooth. Set aside to rest for 15 minutes. The consistency should be similar to heavy cream so add a bit more liquid, if needed
- Heat a large non-stick pan over medium heat. When hot, spray with a little bit of avocado oil and then pour small circles of about 1 tablespoon of batter onto the skillet (will make about 24 pancakes). Cook until the pancake is completely set, the top has lost its sheen, and the bottoms are deeply golden, about 2-4 minutes in total. Repeat until all batter is used
To Assemble
- Fold each pancake into a half-moon and pinch the edges together halfway up the pancake. Pipe cream into the opening (if using a ziplock, trim the tip so that you can pipe from it) and then dip the cream that is exposed into the pistachios. Place onto a serving platter and serve with a drizzle of the syrup and more syrup for dipping.
Notes
Protein:Energy Quotient [calories]: 0.28, Protein % of calories: 15.5%
Makes 24 pancakes, serving size: 3 pancakes.
Nutrition Facts
Qatayef Asafiri (Stuffed Pancakes)
Amount per Serving
Calories
334
% Daily Value*
Fat
29
g
45
%
Saturated Fat
15
g
94
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
138
mg
46
%
Sodium
232
mg
10
%
Potassium
183
mg
5
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
893
IU
18
%
Vitamin C
1
mg
1
%
Calcium
124
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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