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.
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