Knefeh Crêpes with Orange Blossom and Crushed Pistachios

Method

• 1)

  In a big mixing bowl, whisk the eggs into the flour.

• 2)

  Gradually add the milk, orange blossom and the water and mix well to combine.

• 3)

  Add the butter, salt and vanilla.

• 4)

  Mix well and let it rest for 5 to 10min.

• 5)

  In a small non stick pan, use 1/4 of a cup to measure the batter.

• 6)

  Pour in the middle of the pan and swirl to coat the bottom of the pan with a thin layer of batter.

• 7)

  First crêpe is always the trickiest.

• 8)

  What I do, is use the pan to melt the butter used in the recipe.

• 9)

  I then wipe the pan with a kitchen towel that I leave aside in case you feel the pan is sticking..

• 10)

  The pan needs to be medium hot but you’ll have to adjust it depending on how fast the crêpes brown

For the orange blossom sugar syrup (ater)

• 1)

  Place sugar and water in a small pot.

• 2)

  Bring to a boil then simmer for 10-15min until thickened.

• 3)

  Remove from heat and add the orange blossom.

Filling for 4 crepes

• 1)

  In a small bowl, mix the ricotta and the mozzarella.

• 2)

  Place a small mound on the crepe and spread gently and fold the crepe in half.

• 3)

  Repeat with the remaining crepes and filling.

• 4)

  In a small frying pan, on medium heat, melt the butter then gently fry the filled crepes one at a time until golden and crispy and the cheese is melted.

• 5)

  Serve drizzled with the sugar syrup and sprinkled with the chopped pistachios and the rose petals.