Arabic Crepes with Custard

Ingredients

Flour 1 cup

Milk 1 cup

Water 1/2 cup

Sugar 1 tsp

Dry yeast 1/2 tsp

Baking powder 1/2 tsp

For the cream:

Milk 1 cup

Cream 1 cup

Starch 1/4 cup

Water 3 tbsp

White bread 3 slices

Sugar 3 tbsp

Pistachios

It's best to make the custard in advance—at least a few hours before baking the crepes—because it needs to be chilled and set. Mix the milk with the cream and sugar, add the finely crumbled white bread, and heat through, stirring constantly until the bread crumbs are completely dissolved.

 When the milk mixture becomes very hot (it begins to steam), pour the starch dissolved in water into it in a thin stream. Continue stirring vigorously until the milk mixture thickens. Remove the thickened cream from the heat, pour it into a separate bowl, and let it cool until lukewarm.

While the cream is cooling, stir it occasionally to prevent it from forming a skin. Then cover the cooled cream with plastic wrap (place it directly on the cream to prevent a skin from forming) and refrigerate for at least 1 hour, or preferably overnight.

Now it's time to make the pancakes. To do this, add dry yeast and sugar to the water and let it sit for 3-5 minutes to saturate the yeast with moisture and turn it into a solution. Then stir everything until the yeast and sugar are completely dissolved. Next, add the milk, flour, and baking powder, stir until smooth and lump-free, and let sit for 20 minutes.

Bake the pancakes in a non-stick frying pan on one side only. The pancake is ready when the top layer is completely dry. Adjust the heat so that by the time the top layer is completely dry, the pancake is golden brown but not burnt underneath.

Fold the finished pancakes with the uncooked side inward, and pinch the edges together to the middle. Fill with cream using a pastry bag. Garnish with ground pistachios and serve.

Enjoy!