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.
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.
Table Of Contents:
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.
What Goes Into Khagineh?
- Eggs: It's best if the eggs are at room temperature. You need about 1 ½ 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.
How To Make Khagineh
- Whisk the eggs and milk in a bowl until fully combined.
- Add in the flour gradually and mix completely so there are no lumps.
- 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.
- 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.
- Transfer to a serving plate and top with pistachios, rosebuds and shredded coconut.
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
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.
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.
Yes, you can easily double or triple this recipe to make it for a crowd. Use a larger pan to cook the khagineh.
More Persian Dessert Recipes
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Khagineh Recipe (Persian Sweet Homemade Crepe)
- 3 eggs at room temperature
- 3 tablespoon milk see notes
- 3 tablespoon all purpose flour
- 2 tablespoon olive oil
- ½ cup molasses see notes
- 2 tablespoon shredded coconut or desiccated coconut
- 2 tbsp slivered pistachios
- Edible rosebuds optional
- 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.
- 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.