Recipe: Asali's Sweet Potato Cream Atayef (Middle Eastern pancake)
Sweet potato pancakes are delicious and this version from Asali in Cary is one of our favorites!
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The Cary cafe is featuring Sweet Potato Cream Atayef (Middle Eastern pancake) on the menu through Oct. 24. Find out how to make them by checking out the recipe below.
A fluffy pancake filled with creamy mashed sweet potatoes, drizzled with sweet rose water and orange blossom syrup, topped with roasted pecans.
Atayef
- 1 c. all-purpose flour
- ½ c fine semolina
- 1 ½ c. water
- 1 tsp baking powder
- ½ tsp instant yeast
- 2 tbsp. sugar
- ½ tsp salt
Filling:
- 1.5 cups smashed sweet potato 9previously cooked and drained)
- 2 cups whole milk
- 1/4 c. granulated sugar
- 1/2 c. corn starch
- 1/4 c. water
Syrup:
- 1c water
- 21/2 c sugar
- 1 tea lemon
- 1 tea rose water
- 1 tea orange blossom
- Bring water and sugar to a boil and add the lemon juice.
- Mix and lower heat for 10 minutes
- After you remove from heat, add rose and orange blossom and maple syrup and allow to cool completely before using.
- In a small bowl mix the corn starch and water and set aside.
- In a large pan heat the milk and sugar to hot but not boiling and then lower heat and add the corn starch mixture while continuing to stir vigorously.
- Take off heat and continue to mix and add the smashed sweet potato.
- Continue to mix well and the cinnamon and nutmeg.
- Using a submersion blender blend the mixture to a smooth texture and transfer to a bowl.
- Cover with plastic wrap and allow to cool completely.
- In a bowl, whisk together all dry ingredients and then add wet.
- Continue to whisk to combine well and allow to rest for 20-30 minutes
- Heat a non-stick pan or pancake griddle on medium high and pour batter to create a circle (use approximately ¼ c for medium size pancakes.
- As the pancake cook bubble will appear and continue to cook until bubbles dry out
- Transfer to a tea towel and cover with another towel to keep them from drying
- Repeat until all batter is finished
Pinch the Atayef edges together to start forming a half moon and then stuff with the cooled filling. Continue closing by pinching together the edges to end in a half moon shape.
Atayef can be baked (brushed with butter) or fried and immediately dip in the cooled syrup.
Sprinkle with chopped pecans and enjoy!
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