Ingredients:
- 1 cup plain flour (better if you use cake flour)*
- 1 1/4 cup milk
- 1 tbsp baking powder
- 1 tbsp sugar (I used my vanilla sugar)
* If you don't have cake flour, simply take away 2 tbsps of the plain flour and replace with 2 tbsps of corn flour.
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Preparation:
1. In a small bowl, sift the flour, sugar and baking powder; mix with a wire whisk.
2. Pour the milk in a bowl; gradually add the flour, sugar and baking powder mixture.
3. Mix with the wire whisk; the consistency should be a little thicker than a crêpe batter. If the batter is too thick, add a little milk. Do not let it rest.
4. Heat a crêpe or pancake nonstick skillet till very hot; grease it with a half teaspoon of oil or spray it; place the equivalent of 1/4 cup of batter in the skillet to form a circle. Let it cook for a few minutes on one side; when it has formed little bubbles and it looks dry, take it out onto a plate. Do not flip it.
* I did not grease my non-stick pan at all, and my Atayef still turned out perfect. :) Also, I made mini ones - don't I always! - and found pouring the batter from a measuring jug (with spout) a breeze.
5. As soon as all the Atayef are cooked, fill them with some ashta (cream) a bit of cherry coulis, pinching on one end to form a spoon shape and place in a serving platter; serve right away or refrigerate for a few hours.
* I made one pancake at a time. Each time a pancake was cooked, I would place it on a cooling rack and pinch the sides, and then make the next pancake. Only after I had finished using up all the batter did I start filling up the pancakes with cream and blueberry sauce.
For the recipes on how to make blueberry sauce and cream cheese filling, visit my website:
http://thelittleteochew.blogspot.com/2010/06/atayef-pancakes-with-blueberry-sauce.html
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