Khagineh Recipe (Persian Sweet Homemade Crepe)

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 Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Persian

Servings: servings

Calories: 280kcal

Author: Shadi HasanzadeNemati

Ingredients

3 eggs at room temperature
3 tablespoon milk see notes
3 tablespoon all purpose flour
2 tablespoon olive oil
½ cup molasses see notes

Topping:

2 tablespoon 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