These crêpes are from an ancient recipe still being made in rural areas in Lebanon, according to Chef Ramzi’s Culinary Heritage of Lebanon (in Rashaya, Rmeish, Akkar and West Bekaa).
I have adapted the recipe due to the fact that Chef Ramzi’s recipes are usually for a huge quantity and very succinct; he collected recipes from hundreds of folks and transcribed them as is. In addition, these crêpes are traditionally cooked in a saj oven, another hurdle here.
I used a French crêpe recipe instead of the yeasted eggless pancake used in these areas. If you wish to do the traditional one all the way, I am including the original recipe at the bottom of the post.
If you are a halva fan, you will love these crêpes.
INGREDIENTS:
Crêpe batter: 24 crêpes
- 2 1/2 cups all-purpose flour (250 g.)
- 1/2 tsp. of salt
- 2 tbsp of oil
- 3 large eggs
- 1 cup of water
- 1 cup of milk
- 3 tbsp of sugar
Halva sauce: Recipe can be doubled or tripled (recipe will make 1 1/4 cup of sauce)
- 4 ounces of milk
- 2 ounces of whipping cream
- 2 tbsp of butter
- 1/4 tsp. of ground cardamom
- 4 ounces of halva
- 2 tbsp of sugar
- Garnish: chopped nuts (optional)
- To make the crêpes: Place the flour, sugar and salt in a bowl, mix to combine and add half of the liquid (milk and water); when the mixture is smooth, add the rest of the liquid, the beaten eggs and combine; add the oil and mix. Let it rest for 30 minutes then heat a small skillet and using 1/3 cup of batter, make the crêpes, flipping them after a few seconds to cook on both sides. Set aside or cover and refrigerate or freeze.
- Prepare the sauce: Heat the milk with the butter, sugar and cardamom until it boils. Remove from heat and add the halva, stirring to combine it with the milk mixture until the halva is completely dissolved.
- Place the crêpe in a serving platter, spoon a bit of the sauce on top of the first one, add the next crêpe and spoon some more sauce and keep stacking the crêpes with the sauce until a cake is formed. Serve and cut in wedges.
NOTE: Here is the original recipe:
- 1 pound of white flour and 1 pound of whole-wheat flour
- 1 tbsp. of anise seeds and 1 tbsp. of turmeric
- 5 tsp. of ground cardamom
- 1 1/2 cups of sugar
- 1 tsp. salt, 1 tsp. of dry yeast
- 1 1/2 quarts milk
- 1 1/2 cup of butter
- 1/2 cup of clarified butter
- 2/3 pound of halva
20 Comments
Those crepes look amazing! Wow, that is a dream come true (halva & crepes)…
Cheers,
Rosa
Thats a yummy looking dish….
I would love your version of halva sauce recipe as I am Indian and we make it with flour, butter, sugar and nuts. I love your recipes and have bought a lot of basic Lebanese pantry items.
oh my, those crepes are to die for!!!!
halva & crepes,really delicious dish! have a good day Joumana….
I love the halva sauce…….its on my list!!!!
Sounds delicious, both versions!
What an amazing combination, Jourmana. Don’t know why pancakes have always gripped me, and I think most of us feel the same. I have never met anybody who doesn’t like pancakes. They remind me of childhood, happiness, and home.
Halva sauce looks so good.
I’ve been thinking a lot about crepes lately, but primarily savory ones. Now you’ve got me thinking SWEET!
I have to admit I am intrigues. Crepes I love but halva is new to me. GREG
I’m not just a halva FAN. I’m a halva FANATIC. I want these for breakfast!
yum yum yum!!
I really love visiting you, Joumana. Every recipe is unusual and full of flavors…often flavors I am not familiar with but would love to try. Never have had halva, but this looks mouth watering.
I am quite thrilled by the original recipe since I have a soft spot for eggless crepes, and they include a lovely array of spices. Your modern version looks just as good though.
I am definitely a halva fan! What a brilliant idea for a sauce.
superbe recette, ca a l’air terrible!
I have been an halva addict for a long time so I try to stay away and only indulge once in a while. I never thought of cooking with it, I so want to try this sauce on pancakes or anything else too.
Google got a workout today looking up zaatar and halva – I learn so much when I visit here. A delicious way to serve crepes and the nuts on the top are the perfect finishing touch.
Originales et gourmandes ces crêpes…