4 Serves
89 Mins
Prepare the Qatayef batter by whisking the ingredients in a large bowl and allowing it to rest for at least 45 minutes to ensure proper fermentation.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
232 mg / 1,250 mgPotassium
344 mg / 4,700 mgSodium
363 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
15 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat a non-stick skillet or griddle over medium heat and lightly brush with a small amount of cooking oil.
Pour small portions of the Qatayef batter onto the hot surface and cook until bubbles form on the surface and the bottom is golden brown.
Remove the pancakes from the heat, place a spoonful of Nutella in the center of each, and fold the edges together to seal the filling inside.
3
g50
g10
g
Danish