Pistachio and Rosewater Crepes

Servings: 8-10 crepes

Ingredients:

For the crepes:

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons butter, melted

For the filling:

• 1 cup pistachio paste
• 2 tablespoons rosewater
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/2 cup heavy cream, whipped
• Chopped pistachios for garnish

Instructions:

To make the crepes:

1. In a large mixing bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk together eggs, milk, and melted butter.
3. Gradually pour the wet ingredients into the dry ingredients and mix until smooth.
4. The batter should be thin enough to coat the back of a spoon.
5. Heat a small non-stick pan over medium heat and brush with a little butter.
6. Pour a ladleful of the crepe batter into the pan and tilt to evenly coat the bottom.
7. Cook for about 2 minutes or until the edges start to curl, then flip and cook for another minute.
8. Repeat with remaining batter.

To make the filling:

1. In a bowl, mix together pistachio paste, rosewater, honey, and salt until well combined.
2. Whip heavy cream until stiff peaks form and fold into the pistachio mixture.
3. Set aside to chill in the refrigerator for at least 30 minutes.

To assemble:

1. Spoon a small amount of the chilled filling onto one half of each crepe, leaving a 1-inch border around the edges.
2. Fold the other half over the filling and serve immediately, garnished with chopped pistachios.