Khagineh Recipe – Persian Sweet Homemade Crepe

5 from 4 votes
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Khagineh is a unique Persian dessert similar to a crepe topped with date syrup, grape molasses or saffron syrup. Top with pistachios and rose for a beautiful presentation.

 Persian Homemade Crepe Recipe with Molasses - from unicornsinthekitchen.com #Persianfood #Persian


 

What I love about Persian desserts is how unique and delectable they are. From classics such as Persian halva and sholeh zard (saffron rice pudding) to modern takes like Persian love cake, each recipe showcases the beauty and diversity of flavors in Persian cuisine. Khagineh is another classic dessert from Azarbaijan, a province in Northwest of Iran. It’s made with handful of ingredients that you probably already have on hand.

What Is Khagineh?

Khagineh, also known as gheyghanakh, is a simple dessert that is a cross between an omelette and a crepe. Once cooked, it is topped with a sweetener such as saffron syrup, date syrup, or grape molasses, and is usually served warm with a cup of tea as a dessert or a snack.

This simple sweet omelette is traditionally cut into small pieces before serving. However, in the recent years, this dessert has evolved in different ways. Some recipes suggest stuffing it with walnuts or raisins as well as shredded coconut. Today I’m going to show you the classic version that I grew up having.

 Persian Homemade Crepe Recipe with Molasses - from unicornsinthekitchen.com #Persianfood #Persian

What Goes Into Khagineh?

  • Eggs: It’s best if the eggs are at room temperature. You need about 1 1/2 eggs per person.
  • Milk: I usually opt for whole milk for better texture and flavor, but any other milk (including plant based milk) would work for this recipe.
  • Flour: We usually use all purpose flour to make khagineh. If desired, you can use gluten free flour but I don’t recommend almond flour or whole wheat for this recipe as it would change the texture of the dessert.
  • Sweetener: You can use molasses, grape molasses, date syrup or saffron syrup to sweeten khagineh. You can find the recipe for saffron syrup mentioned in my rosewater cardamom pancakes recipe.
  • Toppings: Optional, but they do make this Azeri dessert very pretty. I like to use slivered pistachios, shredded or desiccated coconut and edible rosebuds.
 Persian Homemade Crepe Recipe with Molasses - from unicornsinthekitchen.com #Persianfood #Persian

How To Make Khagineh

  1. Whisk the eggs and milk in a bowl until fully combined.
  2. Add in the flour gradually and mix completely so there are no lumps.
  3. Heat the oil in a pan over medium heat and pour in the batter into the pan. Cook for a few minutes until it starts drying on top.
  4. Slice the khagineh into pieces using a spatula and pour over the molasses. Turn the heat to low and cook for another 5 minutes, flipping the omelette pieces so they’re coated with the molasses on all sides.
  5. Transfer to a serving plate and top with pistachios, rosebuds and shredded coconut.
 Persian Homemade Crepe Recipe with Molasses - from unicornsinthekitchen.com #Persianfood #Persian

Leftovers And Storage

Store the leftovers in an airtight container and refrigerate for up to 2 days. You can reheat khagineh in a pan over medium heat and add more syrup if desired. This dessert cannot be frozen because the flavor and texture won’t be the same.

Frequently Asked Questions

Can I make khagineh ahead of time?

You can make this sweet omelette a few hours in advance and keep it in at room temperature. Reheat it and top with more syrup or molasses once you’re ready to serve.

My batter has lumps, what can I do?

It’s best to add the flour gradually to make sure there are no lumps. Some readers mentioned that blending the batter in a blender will dissolve the lumps as well.

Can I make this recipe for a crowd?

Yes, you can easily double or triple this recipe to make it for a crowd. Use a larger pan to cook the khagineh.

 Persian Homemade Crepe Recipe with Molasses - from unicornsinthekitchen.com #Persianfood #Persian

More Persian Dessert Recipes   

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5 from 4 votes

Khagineh Recipe (Persian Sweet Homemade Crepe)

Khagineh is a unique Persian dessert similar to a crepe topped with date syrup, grape molasses or saffron syrup. Top with pistachios and rose for a beautiful presentation.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
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Ingredients 

  • 3 eggs, at room temperature
  • 3 tbsp milk , see notes
  • 3 tbsp all purpose flour
  • 2 tbsp olive oil
  • 1/2 cup molasses, see notes

Topping:

  • 2 tbsp shredded coconut , or desiccated coconut
  • 2 tbsp slivered pistachios
  • Edible rosebuds, optional

Instructions 

  • Mix the eggs and milk in a bowl until very well combined.
  • Gradually add the flour and mix well to combine and there are no lumps left.
  • Heat the oil in a pan over medium heat. Once the pan is hot, pour the batter in the pan. Cook for 5 minutes until set on top and not runny anymore. 
  • Using a spatula, cut the crepe into triangles or squares. 
  • Pour the molasses all over the crepe, turn the heat to low and let it cook for another 4-5 minutes. Flip the khagineh pieces a few times for them to be coated with the molasses on both sides.
  • Transfer the to a serving plate and drizzle some more molasses on top if needed. Top with shredded coconut, slivered pistachios and edible rose petals.

Notes

  • I usually use whole milk for this recipe but you can use any kind of milk including plant based if desired. 
  • You can use other sweeteners such as date syrup, grape molasses or saffron syrup if preferred. 
  • If cooking for a crowd, double or triple all the ingredients and use a larger pan. 
  • Store the leftovers in an airtight container and refrigerate for up to 2 days. Reheat over medium heat and top with more sweetener if needed. 

Nutrition

Calories: 280kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 69mg | Potassium: 697mg | Fiber: 1g | Sugar: 32g | Vitamin A: 196IU | Calcium: 118mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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5 from 4 votes

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14 Comments

  1. 5 stars
    Hi shadi,
    Thank you for a beautiful recipe.
    What kind of molasses? Carub or grape?
    Also I think that one could avoid lumps by stirring a little bit of the milk with the four before putting everything together.

  2. Hi! I’m allergic to both coconut and pistachio, is there anything else that would work as a topping? If not that’s okay. Thanks!

    1. Hi Abby! Absolutely, you can use any other nuts that you like, I would probably go for almonds and hazelnuts. And you can just easily leave coconut out. Hope this helps 🙂