A  Persian thick crepe (Qheyganakh  khagineh)

Crack the eggs in a bowl.

Using a mixer and blend it for 1 minute

Add dried rose petals powder, crushed walnuts, baking powder and flour to the eggs and combine all ingredients together.

Melt the butter in a pan and pour rose petals mixture in the pan. Cook over a medium to low heat. Then flip over and cook other side.

For making syrup: dissolve sugar in the water and boil it for 10 minutes. set aside to cool. Once crepe is ready, pour cold syrup all over the crepe and leave it to soak the syrup for 1-2 hours.

Then cut it into small squares or long triangles pieces. For garnishing use crushed pistachio or rose petals. Serve it with tea or coffee.

Ingredients