Traditional Persian Sweet Crêpe | Khagineh

Experience a taste of Persian delight with these exquisite crêpes, known as Khagineh! Topped with shredded coconut, crunchy pistachios, and beautiful edible rose petals, they are the perfect treat for your next breakfast experience!

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Looking for some inspiration?… For more Persian Recipes, click HERE! ; for more Ramadan Recipes, click HERE! ; for more Recipes with Pistachios, click HERE! ; for more Crêpes Recipes, click HERE! ; for more Pancake Recipes, click HERE! ; for more Waffles Recipes, click HERE! ; and for more Mardi Gras / Carnaval Recipes, click HERE!

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Traditional Persian Sweet Crêpe | Khagineh

bakingwithnessa

Experience a taste of Persian delight with these exquisite crêpes, known as Khagineh! Topped with shredded coconut, crunchy pistachios, and beautiful edible rose petals, they are the perfect treat for your next breakfast experience!

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Prep Time 10 minutes mins

Bake Time 10 minutes mins

Total Time 1 hour hr 22 minutes mins

Course Dessert

Cuisine Persian

Servings 1

Equipment

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Signature Spatula

Ingredients

 

1x2x3x

• ▢ 3 eggs (Large | At Room Temperature)
• ▢ 1.60 oz (45 g) milk (At Room Temperature)
• ▢ 1.05 oz (30 g) all-purpose flour
• ▢ 2 Tbsp (28 g) olive oil
• ▢ 1/2 cup (120 g) pomegranate molasses (I used Date Syrup)

TOPPING

• ▢ 2 Tbsp (10 g) shredded coconut
• ▢ 2 Tbsp (15 g) raw pistachios (Chopped)
• ▢ edible dried rose petals

Instructions

 

KHAGINEH PREPARATION

• In a mixing bowl, whisk the eggs and milk together until well combined.

  Mix in the all-purpose flour until no lumps remain.
  3 eggs, 1.60 oz milk, 1.05 oz all-purpose flour
  

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COOK!

• Heat your frying pan on a medium heat 5 minutes prior starting making your Crêpe.
• When ready, add the olive oil and pour the batter in your pan, spreading it over while moving your pan into a gentle circle. Cover and cook for 3-5 minutes until set on top and not runny anymore. 

  Using a spatula, cut the crepe into triangles. Pour the pomegranate molasses all over the crêpe, turn the heat to low and let it cook for another 2-4 minutes. Flip the khagineh pieces a few times for them to be coated with the molasses on both sides. 
  2 Tbsp olive oil, 1/2 cup pomegranate molasses
  

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ASSEMBLY

• Transfer the khagineh to a serving plate and drizzle some more pomegranate molasses on top if needed. Top with shredded coconut, chopped pistachios and edible rose petals. Enjoy & Bon Appétit!
  2 Tbsp shredded coconut, 2 Tbsp raw pistachios, edible dried rose petals
  

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• NOTE: These sweet crêpes are best enjoyed the day of while it's warm. Leftovers can be stored in an airtight container and refrigerated for up to 2 days. 

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Special Notes

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Nutrition

Nutrition Facts

Traditional Persian Sweet Crêpe | Khagineh

Amount Per Serving

Calories 584 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 10g63%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 9g

Cholesterol 491mg164%

Sodium 227mg10%

Potassium 386mg11%

Carbohydrates 65g22%

Fiber 2g8%

Sugar 49g54%

Protein 20g40%

Vitamin A 775IU16%

Vitamin C 1mg1%

Calcium 92mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Best Crepes, Coconut, edible rose petals, khagineh, persian crêpe, Persian Love, Pistachios, sweet crêpes, traditional persian recipe

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

Credit: Shadi from the blog Unicorns in the Kitchen ; Recipe: Khagineh Recipe – Persian Sweet Homemade Crepe. Loved this recipe! It is a thick and sweet crêpe and it was D.E.L.I.C.I.O.U.S.! Thanks, ~Nessa

Si vous avez jamais gouté a ces délicieuses crêpes venues d’Orient, vous allez vous régaler! Le Khagineh, originaire de la cuisine Persane, est nappé de mélasse de grenade puis garni de noix de coco râpée, de pistaches croquantes ainsi que de pétales de rose comestibles. Le petit déjeuner n’a jamais été aussi gourmand!

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