Dough
Stuffing
Syrup (optional)
To make the Dough:
Mix all the ingredients for dough and allow to sit for 30-40 minutes.
Press the “Menu” button, select the “Fry” program and press “Start” button. Lightly grease the multicooker bowl with oil. Let the bowl heat for 3 minutes, then pour approximately half of the ladle (or 2 tablespoons) of batter into the bowl and cook until top side is full of bubbles (cook only one side).
After cooking all of the pancakes turn off the multicooker by pressing the “Cancel” button. Let the pancakes cool a little.
To assemble, gently fold in half and pinch the bottom half edge together – so that you have an opening to place the filling but the rest is sealed.
Using a piping bag fill each pancake with the filling, then dip each wrap (open ends) in chopped pistachios. Can be served with sugar syrup.
To make the Sugar syrup:
Press “Menu” button and select “Soup” program and press “Start” button. Prepare the sugar syrup, by heating sugar, lemon, rose water and water. Stir well to dissolve the sugar. Filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. After the syrup is ready press “Cancel” button to stop the multicooker. Pour ready syrup over your pancakes (optionally).
Options for stuffing:
• Walnuts with sugar and cinnamon (coarsely chop walnuts and mix all together).
• Whipping cream with pistachio nuts (fill the pancakes with whipping cream and dip open part in coarsely chopped pistachio nuts).
• Labneh with sugar and cherry (mix labneh with sugar and fill pancakes with mixture, then decorate open part with cherry).
• Ricotta cheese with assorted nuts (mix ricotta cheese, fill the pancakes with mixture and put coarsely chopped nuts on top).
To make the Dough:
Mix all the ingredients for dough and allow to sit for 30-40 minutes.
Press “Menu” button and select the “Fry” program, press “Start” button. Lightly grease the bowl with oil. Let the bowl heat for 3 minutes, then pour approximately half of the ladle with batter (approximately amount of 2 tablespoons) in bowl and cook until top side is full of bubbles (cook only one side).
After cooking all of the pancakes turn off the multicooker by pressing “Cancel” button, let the pancakes cool a little.
To assemble, gently fold in half and pinch the bottom half edge together – so that you have an opening to place the filling but the rest is sealed.
Using a piping bag fill each pancake with the filling, then dip each wrap (open ends) in chopped pistachios. Can be served with sugar syrup.
To make the Sugar Syrup:
Press “Menu” button and select the “Boil” program and press “Start”. Prepare the sugar syrup, by heating sugar, lemon, rose water and water. Stir well to dissolve the sugar. Filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. After the syrup is ready press “Cancel” button to stop the multicooker. Pour ready syrup on ready pancakes (optionally).
Options for stuffing:
• Walnuts with sugar and cinnamon (coarsely chop walnuts and mix all together).
• Whipping cream with pistachio nuts (fill the pancakes with whipping cream and dip open part in coarsely chopped pistachio nuts).
• Labneh with sugar and cherry (mix labneh with sugar and fill pancakes with mixture, then decorate open part with cherry).
• Ricotta cheese with assorted nuts (mix ricotta cheese, fill the pancakes with mixture and put coarsely chopped nuts on top).
To make the dough:
Mix all the ingredients for dough and allow to sit for 30-40 minutes.
Select the “Fry” program, by pressing “Product” button go to “Vegetable” section. Press and hold “Start” button. Lightly grease the bowl with oil. Let the bowl heat for 3 minutes, then pour approximately half of the ladle with batter (approximately 2 tablespoons) in bowl and cook until top side is full of bubbles (cook only one side).
After cooking all of the pancakes turn off the multicooker by pressing and holding “Cancel” button, let the pancakes cool a little.
To assemble, gently fold in half and pinch the bottom half edge together – so that you have an opening to place the filling but the rest is sealed.
Using a piping bag fill each pancake with the filling, then dip each wrap (open ends) in chopped pistachios. Can be served with sugar syrup.
To make a Sugar Syrup:
Press “Menu” and select the “Boil” program. By pressing the “Product” button go to the “Vegetable” section, press and hold “Start” button. Prepare the sugar syrup, by heating sugar, lemon, rose water and water. Stir well to dissolve the sugar. Filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. After syrup is ready press and hold “Cancel” button to stop the multicooker. Pour ready syrup on ready pancakes (optionally).
Options for stuffing:
• Walnuts with sugar and cinnamon (coarsely chop walnuts and mix all together).
• Whipping cream with pistachio nuts (fill the pancakes with whipping cream and dip open part in coarsely chopped pistachio nuts).
• Labneh with sugar and cherry (mix labneh with sugar and fill pancakes with mixture, then decorate open part with cherry).
• Ricotta cheese with assorted nuts (mix ricotta cheese, fill the pancakes with mixture and put coarsely chopped nuts on top).
