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.

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.

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

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.