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6 Serves
110 Mins
In a mixing bowl, combine the Atayef batter with warm water and yeast, then let it rest for 60 minutes to ferment.
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EgyptianVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
235 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat a non-stick skillet over medium heat and pour small amounts of batter to form pancakes, cooking only on one side until bubbles appear and the surface is dry.
Place a spoonful of filling ingredients in the center of each pancake and fold the edges together to seal, creating a half-moon shape.
Arrange the stuffed pancakes on a baking sheet and bake in a preheated oven at 175°C for 30 minutes until golden and crisp.
34
g93
g26
g
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Korean