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Saffron & Rosewater Crepes (Muhalla)

By Sarah Al-Fayed|Updated: October 15, 2024
Saffron-infused crepes stacked on a white plate drizzled with date syrup and crushed pistachios
Prep 10 mins
Cook 20 mins
Total 30 mins
Servings 4
Difficulty Medium
Cuisine Emirati

Delicate saffron-infused crepes drizzled with date syrup and crushed pistachios — a Gulf breakfast treat.

Muhalla Crepes

Scale:

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups milk
  • 1/4 tsp saffron threads (soaked in 2 tbsp warm milk)
  • 1 tbsp rosewater
  • 2 tbsp sugar
  • butter (for the pan)
  • date syrup (for drizzling)
  • crushed pistachios (for garnish)

Instructions

  1. 1

    Whisk flour, eggs, milk, saffron milk, rosewater, and sugar into a smooth batter. Let rest for 10 minutes.

  2. 2

    Heat a non-stick pan over medium heat. Brush lightly with butter.

  3. 3

    Pour a thin layer of batter, tilting the pan to spread evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for 30 seconds more.

  4. 4

    Stack the crepes and serve warm, drizzled with date syrup and garnished with crushed pistachios.

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