4 Serves
106 Mins
Prepare the Atayef batter by mixing flour, semolina, yeast, sugar, and warm water in a bowl, then let it rest to ferment.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
26 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
223 mg / 4,700 mgSodium
350 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
8 g / 50 gSaturated Fat
6 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat a griddle over medium heat and pour small portions of batter to cook until bubbles form on the surface and the bottom is golden brown.
Remove the pancakes from the griddle and cover them with a kitchen towel to keep them soft and pliable.
Fill each pancake with a generous spoonful of Ashta cream, then fold the edges together to seal them halfway.
Drizzle the finished Atayef with simple syrup and serve immediately.
3
g50
g10
g
Danish