Go Back
–+ servings
A white porcelain saucer stands out in the middle of a metal dish. The saucer contains a sugar syrup and around it there are mini pancakes or Qatayif Asafiri stuffed with Qashta and pistachios.

Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)

Fatimah
These Qatayef Asafiri are a unique twist on mini-pancakes. They are dairy and egg-free, filled with fragrant qishta or cream, and served with pistachio and sugar syrup. A simple and easy dessert like no other!
5 from 12 Ratings
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine Mediterranean, Middle Eastern
Servings 6
Calories 376 kcal

Ingredients
  

For the Qatayef Dough

  • 1½ cups all-purpose flour
  • 1 cup fine semolina
  • 1½ tablespoons baking powder
  • 3 tablespoons sugar
  • ½ teaspoon yeast
  • ⅛ teaspoon salt
  • 1 teaspoon orange blossom water or rose water
  • 3 cups lukewarm water

For the Qishta

  • 4 cups half-and-half (or 2 cups heavy cream and 2 cups whole milk)
  • 5 tablespoons cornstarch
  • 1 teaspoon orange blossom
  • 1 teaspoon rose water
  • ¼ teaspoon mastic crushed with ½ teaspoon sugar
  • Pistachios for topping

1 batch simple syrup (Qater)

Instructions
 

For the Dough

  • Sift all dry ingredients into a blender, and then add the lukewarm water.
  • Blend them all for 2 minutes, and then let the blended mixture sit for half an hour covered.
  • Once rested, blend again for 30 seconds.
  • Pre-heat your skillet or griddle on medium high and pour the qatayef into desired size, typically asafiri are small.
  • Pour some mixture, wait for the surface to dry, and then remove and place it onto a clean towel.
  •  Do not flip them to the other side as you do with pancakes.
  •  Cover them with the towel to keep them from drying out until they are ready to be filled.

For the Creamy Qishta Filling

  • Crush the mastic in a mortar and pestle with half teaspoon sugar until completely fine and powdery.
  • Add all the complete ingredients to a pot and whisk together well until the cornstarch is dissolved and incorporated.
  • Place the pot onto the stove on medium heat and continuously whisk the mixture until thickened for about 12-15 minutes.
  • Once thickened, pour it into a plate or bowl, and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the qishta so that it doesn't develop a crust.
  • Refrigerate the qishta until it is cold and ready to use.
  • Stuff the qatayef half way, and seal the back end.
  • Dip in pistachios and serve with simple syrup.

Notes

  • Cover the batter and let it sit on the counter before making it. If the kitchen is cool, it might take more than an hour to rest properly.
  • Using lukewarm water is key for the success of the recipe. Cold water will prevent baking powder activation while hot water spoils it.
  • Another important factor is the skillet itself. It has to be nonstick. Otherwise, the qatayef will stick to the surface of the griddle.
  • The original Qatayef Asafiri recipe traditionally fills them with qishta. However, you can use other fillings like crushed walnuts mixed with sugar or Nutella.
  • When making qatayef, make sure not to overcook them. Once the bottom turns golden and the top starts to dry out, take them off the griddle right away.
  • The qatayef are often served with the orange blossom syrup as a sweetener. However, you can replace it with honey or maple syrup.
 
 

Nutrition

Calories: 376kcalCarbohydrates: 44gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 466mgPotassium: 250mgFiber: 1gSugar: 13gVitamin A: 571IUVitamin C: 1mgCalcium: 354mgIron: 2mg
Keyword Ashta, Dessert, easy, Middle Eastern, Qater, Sheera
Tried this recipe?Let us know how it was!