Asafiri qatayef with cream is a tasty, light sweet — you can control the level of sweetness depending on how much syrup (attar) you add afterwards.

Ingredients:

2 1/2 cups warm water Three cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt

1 tablespoon yeast

Home-made cream (qimeer) or cream filling:

3 cups powdered milk 6 cups water 1 1/2 cups cornstarch 1 tub plain qimeer (cream) or cream on syrup Sugar to taste A drop of orange blossom water A drop of rose water

Method:

Combine the flour, salt, baking powder and yeast in a bowl, then add the warm water.
Mix the qatayef batter well until you get a smooth, elastic batter.
Cover the batter well with plastic wrap and a cloth, place in a warm spot and leave to rest for one hour until it ferments and is ready.
When the batter is ready for cooking, heat a nonstick pan well for about five minutes.
Spoon about two tablespoons of batter into the pan. When bubbles appear on the surface, the qatayef is cooked and ready.
Remove the qatayef rounds from the pan and cover them immediately so they don't dry out.
Fill the qatayef with cream and garnish with crushed pistachios or a lemon-blossom substitute.

The asafiri qatayef with cream recipe and method are provided by a friend of Shou Tabkhin Al-Youm:

Alaa Abu Raya

To get the method for qatayef rounds filled with cheese click this link: Qatayef round with cream recipe

To get a recipe and method for a lemon-blossom substitute for making sweets click this link:

Lemon blossom substitute

For more light desserts, click this link: Homemade crepe dessert

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Asafiri Qatayef (Mini Qatayef)

Prep checklist

Cooking notes