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Restaurant week Asali's Sweetpotato Cream Atayef (Middle Eastern Pancake).

Asali's Sweetpotato Cream Atayef (Middle Eastern Pancake)

Recipe

Servings 2
Calories 1860 kcal

Ingredients
  

Atayef

  • 1 cups all-purpose flour
  • ½ cups fine semolina
  • 1 ½ cups water
  • 1 tsp baking powder
  • ½ tsp instant yeast
  • 2 tbsp sugar
  • ½ tsp salt

Filling

  • 1.5 cups mashed sweetpotato previously cooked and drained
  • 2 cups whole milk
  • ¼ cups granulated sugar
  • ½ cups corn starch
  • ¼ cups water

Syrup

  • 1 cups water
  • 2 ½ cups sugar
  • 1 herbal tea lemon
  • 1 herbal tea rose water
  • 1 herbal tea orange blossom

Instructions
 

Syrup

  • Bring water and sugar to a boil and add the lemon juice.
  • Mix and lower heat for 10 minutes.
  • After you remove from heat, add rose and orange blossom and maple syrup and allow to cool completely before using.

Filling

  • In a small bowl mix the cornstarch and water and set aside.
  • In a large pan heat the milk and sugar to hot but not boiling and then lower heat and add the corn starch mixture while continuing to stir vigorously.
  • Take off heat and continue to mix and add the mashed sweetpotato.
  • Continue to mix well and add the cinnamon and nutmeg.
  • Using a immersion blender blend the mixture to a smooth texture and transfer to a bowl.
  • Cover with plastic wrap and allow to cool completely.

Atayef

  • In a bowl, whisk together all dry ingredients and then add wet. Continue to whisk to combine well and allow to rest for 20-30 minutes.
  • Heat a non-stick pan or pancake griddle on medium high and pour batter to create a circle (use approximately ¼ cups for medium size pancakes).
  • As the pancake cook bubble will appear and continue to cook until bubbles dry out.
  • Transfer to a tea towel and cover with another towel to keep them from drying.
  • Repeat until all batter is finished.

Assembly

  • Pinch the Atayef edges together to start forming a half moon and then stuff with the cooled filling.
  • Continue closing by pinching together the edges to end in a half moon shape.
  • Atayef can be baked (brushed with butter) or fried and immediately dip in the cooled syrup.
  • Sprinkle with chopped pecans and enjoy!

Nutrition

Serving: 1pancakeCalories: 1860kcalCarbohydrates: 430gProtein: 24gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 967mgPotassium: 1012mgFiber: 6gSugar: 303gVitamin A: 14547IUVitamin C: 2mgCalcium: 488mgIron: 6mgNet Carbohydrates: 424g