Sweet stuffed pancakes with nuts or cream

First, prepare the simple syrup (Ater). In a saucepan, combine 2 cups granulated sugar with 1 cup warm water. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in 1 tablespoon orange blossom water. Let it cool completely.

For the pancake batter, combine all-purpose flour, fine semolina, 0.5 cup granulated sugar, instant yeast, and baking powder in a large bowl. Gradually whisk in 1.5 cups warm water until smooth. Add 1 tablespoon orange blossom water. Cover and let the batter rest in a warm place for 30 minutes until bubbly.

While the batter rests, prepare the fillings. For the nut filling, finely chop the walnuts and mix with 0.5 cup granulated sugar and ground cinnamon. For the cream filling, mix ricotta cheese with 1 teaspoon orange blossom water and a pinch of granulated sugar if desired.

Heat a non-stick pan or griddle over medium-low heat (around 170°C). Pour small portions of the batter (about 2 tablespoons each) onto the hot surface to form 7-8 cm pancakes. Cook only on one side until the top dries out and small bubbles appear and burst, leaving a porous surface. Do not flip. Remove and place on a clean kitchen towel to cool.

Once cool, take one pancake, place a spoonful of your chosen filling on the uncooked side, near the center. Fold the pancake in half to create a crescent shape and pinch the edges firmly to seal. Repeat with the remaining pancakes and fillings.

Serve the stuffed Atayef immediately. Drizzle generously with the chilled simple syrup before serving. You can also lightly fry the stuffed Atayef in a little oil until golden before drizzling with syrup for extra crispiness.