قطايف بالقشطه

Place all dry ingredients in an electric blender or mixing jug.

Add the warm water and blend well until you get a smooth and uniform batter.

Let the batter rest for 20 to 30 minutes to allow the yeast to activate.

Heat a non-stick skillet over high heat, then pour a suitable amount of batter to form a medium-sized pancake (qatayef).

Once bubbles start to appear on the surface, reduce the heat to medium and cook until the bottom is done — do not flip.

After cooking, place the qatayef rounds on a clean cloth and cover them with another cloth to keep them soft and moist, which makes them easier to fill and seal.

Take each qatayef and stuff it with fresh cream, then seal it into a half-moon shape by pressing the edges.

You can serve them as-is or garnish with crushed pistachios and cold sugar syrup (optional).