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    Home » Persian Recipes

    Persian Homemade Crepe Recipe - Khagineh

    Published: Oct 30, 2017 · Modified: Mar 2, 2020 by Shadi HasanzadeNemati · This post may contain affiliate links .

    635 shares
    Jump to Recipe Print Recipe

    This Persian Homemade Crepe Recipe is one you'll want to remember. Cooked with molasses, this crepe is different from everything you've had before.

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

    Breakfast and brunch are my favorite meals of the day, when you have everyone around munching on different delicious foods and talking and talking and talking.

    Today, we're back into our Persian kitchen with this Persian homemade crepe recipe called Khagineh or Gheyghanakh. It's one of my favorite things to make in fall because it's filled with molasses (which screams holidays) and is topped with all delicious toppings such as coconuts and pistachios.

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

    Khagineh can be served as breakfast or as a dessert. It's a recipe from the north west of Iran, the Azarbaijan region, where my dad is from. My maman used to make this sweet omelette a lot back in Iran and that's why I would love to share this homemade crepe recipe with you. It's family approved!

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

    This recipe doesn't require any special ingredients. Just the good old eggs, milk and flour. Yes, it's that simple but it's the steps that make it special. And don't worry, the steps aren't complicated either. That's how I like my recipes to be: simple, easy and full of flavor!

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

     But what is special about this sweet omelette - Khagineh?

    The texture. It's something between an omelette and a crepe. Also, the way it's cooked make a big difference. As the crepe is almost cooked, it's drizzled with molasses and then cooked for some more so it absorbs the molasses and gets all the flavor.

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

    Notes and tips for Persian Homemade Crepe Recipe: 

    • This recipe is enough for two people. It would yield one crepe that is thicker than usual crepes. Served with molasses, this recipe can be used for both breakfast or dessert.
    • Don't have edible Persian rose petals? No worries, they're only used for garnish so you can simply leave them out.
    • Same goes for slivered pistachios. You can use whole pistachios, ground pistachios, or any other nuts you prefer.
    • If there are flour lumps in your batter, simply strain it. This batter is going to be quite runny.
    • If you don't like molasses, you can serve this Persian crepe with saffron syrup. You can find the recipe here.

     

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    Looking for more Persian recipes?

    • PERSIAN CARDAMOM MUFFINS – CAKE YAZDI
    • PERSIAN SAFFRON MILKSHAKE
    • PERSIAN LOVE BUNDT CAKE
    • ROSEWATER CARDAMOM PANCAKES + SAFFRON SYRUP
    • KACHI – PERSIAN HALVA PUDDING

    Persian Homemade Crepe Recipe

    Shadi HasanzadeNemati
    This Persian Homemade Crepe Recipe is one you'll want to remember. Cooked with molasses, this crepe is different from everything you've had before.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast, Dessert
    Cuisine Persian
    Servings 4 servings
    Calories 280 kcal

    Ingredients
      

    • 3 Eggs Room Temperature
    • 3 tablespoon Whole Milk
    • 3 tablespoon All Purpose Flour
    • 2 tablespoon Vegetable Oil
    • ½ cup Molasses

    Topping:

    • 2 tablespoon Unsweetened Shredded Coconut
    • 2 tbsp Slivered Pistachios
    • Edible Persian Rose Petals

    Instructions
     

    • In a bowl, mix the eggs using a whisk or an electric mixer. 
    • Add in milk, mix well. 
    • Add in flour and whisk well until fully incorporated. If the batter has some lumps, strain the batter. 
    • Place a nonstick pan on medium heat. Pour the oil in the pan. 
    • 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. 
    • Pour molasses all over the crepe, turn the heat to low and let it cook for another 4-5 minutes. 
    • Transfer the Crepe pieces into a plate, drizzle some more molasses on top if needed and top with unsweetened shredded coconut, slivered pistachios and edible Persian rose petals.
    • Serve warm. 

    Notes

    • If edible Persian rose petals are not available, you can use leave it out. 
    • If you're not a fan of molasses, you can make this saffron syrup instead. In that case, don't add the saffron syrup to the cooking crepe. Let the crepe cook fully and use the saffron syrup while serving. 
    • This recipe is also called sweet omelette or sugar omelette. The recipe is enough for two people but you can definitely double or triple the recipe if needed. 

    Nutrition

    Calories: 280kcalCarbohydrates: 37gProtein: 5gFat: 13gSaturated Fat: 9gCholesterol: 124mgSodium: 69mgPotassium: 697mgFiber: 1gSugar: 32gVitamin A: 196IUCalcium: 118mgIron: 3mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!

     

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    635 shares

    Reader Interactions

    Comments

    1. Joyce

      February 13, 2020 at 9:32 am

      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.

      Reply
      • Shadi HasanzadeNemati

        February 14, 2020 at 8:36 am

        Hi Joyce! I suggest using grape molasses for this recipe. Hope you enjoy it!

        Reply
    2. Abby

      February 11, 2019 at 8:21 pm

      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!

      Reply
      • Shadi HasanzadeNemati

        February 12, 2019 at 9:31 am

        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 🙂

        Reply
    3. Carolyn Ingram

      November 03, 2017 at 2:10 pm

      5 stars
      These are beautiful! I can't wait to try making them!

      Reply
      • Shadi HasanzadeNemati

        November 04, 2017 at 7:46 am

        Hope you love these!

        Reply
    4. Heather Kinnaird

      November 01, 2017 at 8:23 am

      these look absolutely amazing!! i cannot wait to try and make them

      Reply
      • Shadi HasanzadeNemati

        November 01, 2017 at 12:35 pm

        Thank you Heather!They're so good for breakfast!

        Reply
    5. Nichole

      October 30, 2017 at 6:46 am

      I love the flavors in these savory crepes!

      Reply
      • Shadi HasanzadeNemati

        October 31, 2017 at 7:12 am

        thanks!

        Reply

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    Welcome to Unicorns in the Kitchen, where we share delicious recipes from our kitchen to yours. You’re in for a delicious adventure and collection of unique and tasty recipes.

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    635 shares