4 Serves
77 Mins
Prepare the Qatayef batter by whisking the ingredients until smooth and letting it rest for 30 minutes.
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Vitamin K
4 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
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
641 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
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat a small amount of oil in a non-stick skillet over medium heat.
Pour small circles of batter into the skillet and cook until bubbles form on the surface and the bottom is golden brown.
In a separate bowl, mix the filling ingredients with salt and pepper.
Place a spoonful of the filling into the center of each cooked pancake, fold, and pinch the edges to seal.
Briefly sear the stuffed pancakes in the skillet until warm and serve immediately.
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Korean
French