Traditional Persian Sweet Crêpe | Khagineh

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

Bake / Cook Time 10

Total Time 1 22

Course Dessert

Cuisine Persian

Servings 1

Equipment

Signature Spatula

Ingredients

▢ 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

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

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
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.