Qatayef with Nutella and Whipped Custard

Qatayef Recipe

This recipe is adapted from Chef Olaa, ymiii on Youtube (https://www.youtube.com/watch?v=0wU28kr0dos&t=162s)

2 cups All purpose flour

1/2 cup Semolina flour

1/2 tbsp baking powder

1 tsp yeast

2 tbsp sugar

3 cups water, room temp.

1 tsp vanilla (or you can use 1/4 tsp mahlep for a richer flavor)

1/4 tsp baking soda

Directions:

1. Place all dry ingredients in a bowl or a blender and mix. Then add water and vanilla. Use a hand stick blender or the blender to mix the ingredients well.

2. Add the baking soda, and mix again well for a few seconds.

3. Heat a flat "pancake" pan over the stove top at mid-high heat. It's important keep the heat stable throughout the pouring.

4. High heat will help you achieve the bubbles you need on the top for a non-doughy qatayef.

5. Once the batter dries on the top then remove with a spatula.

6. Place on a towel and cover until you need to use it. The towel helps to moisten the qatayef and prevents it from drying out.

Whipped Custard

This recipe is an inspiration from catastrophiccook on ig

Creme patissiere:

The original recipe calls for ingredients to be weighted but I also include here an estimated conversion to make it easier for home bakers.

1 cup and 2 tbsp whole Milk

2 egg yolks

5 tablespoons granulated sugar

3 tablespoons cornstarch

1 3/4 tablespoons All-purpose flour

1/8 tsp vanilla bean paste

2 tbsp cold unsalted butter

1/2 cup heavy whipping cream

Directions:

1. Set aside a glass pyrex pan or bowl. 2. In a saucepan, add milk, half the amount of sugar, and vanilla. Mix well with a whisk, and place the saucepan over the stove then let the milk come to a simmer. 3. While milk is heating, add egg yolks to a heat proof bowl, and whisk with the remaining half of sugar. Mix well. You can add lemon zest here if you want. 4. Add the flour and cornstarch to the egg mixture and whisk. (It'll look a little doughy) 5. When the milk is a at simmer. Turn off the heat. You have to add less than half the amount of milk to the eggs. (A bit tricky because you want to make sure the cream doesn't turn to an omelette.)

**The way I did it: I used a 1/2 measuring cup and scooped the hot milk from the sauce pan. Then slowly added the milk in the measuring cup to the eggs while mixing with the other hand. Then another 1/2 cup and kept mixing until I used about 2/3 of the milk in the sauce pan.

6. Now add the egg & 2/3 milk mixture back to the saucepan with the rest of the milk. 7. Turn on to medium heat and keep mixing the cream until it becomes a little thick and starts to give a bubble. ** this will take a few seconds, keep mixing fast with your hand. The cornstarch will give it a thickness. Once thickened, add the butter and keep whisking until it melts and the butter in incorporated. 8. Pour the cream into the glass pan and cover with a food safe plastic wrap. Let it cool a bit and refrigerate.

After cooling for a at least 6 hours, remove from fridge.

9. Whip the heavy whipping cream using a stand mixer or a hand mixer till stiff peaks. Then add the custard and mix for a few seconds until it incorporates together.

For fillings: add the whipped custard and nutella or organic hazelnut spread as I used into pipping bags or you can used a spoon. Top with berries and enjoy!