How to make Qatayef - Stuffed and fried Middle Eastern pancakes

Today we're going to be making Qatayef. Middle Eastern pancakes that are stuffed with cream or nuts, then fried. They make for a wonderful treat and are a classic ramadan food. It's super easy to customise these and make your own personalised qatayef.
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0:00 Intro
0:38 Making the qatayef pancakes
3:18 How to make the nut filling
4:29 How to make the cream filling
5:28 Making the syrup
6:04 Stuffing the qatayef
7:03 Frying Qatayef
7:44 Making "Raw" Qatayef
8:19 Taste test + Outro
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Qatayef Batter Ingredients (makes 36):
200g (7oz) All Purpose flour
60g (2.1oz) Fine semolina
1 Tbsp Powdered Milk
1 1/2 Tbsp sugar
1/2 Tsp Instant yeast
1/2 Tsp Baking Powder
1/2 Tsp Baking soda
475ml (16fl oz) Warm water

Fruit and nut filling (makes 18)
150g (5.25 oz) peeled hazelnuts
50g (1.75 oz) Sultanas or raisins
1 Tbsp dessicated coconut
2 Tbsp Sugar
2 Tbsp Butter
1/2 Tsp cinnamon

Syrup - Sharbat (enough for 36):
250g (8.75 oz) Sugar
150ml (5.1 fl oz) Water
1/2 Tbsp Lemon Juice
1 Tsp Vanillin

Ashta (makes 36):
400ml (13.5 fl oz) Heavy Cream
350ml (11.75 fl oz) Whole Milk
30g (4 Tbsp) All Purpose Flour
35g (4 Tbsp) Corn Starch
8g (2 Tsp) Sugar
Pinch Salt

Directions:

To make the Qatayef:
1- Add all the ingredients to a food processor, blender, or bowl and whisk together into a smooth and liquid batter
2- Allow it to rest in a warm area of your kitchen for 10-15 minutes, until bubbles form on the surface of the batter
3- Once a foamy layer appears you can start cooking the batter. Heat a non-stick pan over medium heat
4- When the pan is hot add a tbsp of batter. The first ones will likely stick. Adjust the heat until you find the right setting that produces many holes on each pancake
5- Measure the batter using a tablespoon to get a consistent size, and cook the pancakes for about 90 seconds each
6- Remove them from the pan once the top surface dries up. You should NOT flip the pancakes
7- Place the pancakes on a plate or tray and overlap them slightly. Keep this covered with a kitchen towel

To make the hazelnut filling:
1- Take the hazelnuts and place them on a grease proof paper lined tray, and roast them in the over for about 10-15 minutes at 180c or 350f
2- Once roasted, remove them and allow them to cool for 15 minutes before chopping them into small chunks
3- Add the chopped hazelnuts to a bowl with the remaining ingredients and mix well

To make the Syrup:
1- Add the sugar, water and lemon juice to a pot over a high heat and bring to a boil. Don't stir the pot or it can crystalise. If you are using glucose you can add it now
2- When the syrup boils turn the heat down to low. Swirl the pot if there is any remaining sugar and add any whole spices. Allow the pot to simmer for 15 minutes
3- When the time is up, you can add liquid flavourings if you are using any. If you do, cook the mixture for 1 minute further
4- Pour out into a jug or bowl and allow to cool completely

To make the Ashta:
1- Add the flour, corn flour, salt and sugar to a bowl/jug, then gently whisk in the milk. Combine them until the mixture is completely smooth and no clumps remain
2- Whisk the cream into the mixture and once again ensure there are no lumps
3- Pour the mixture into a pot over medium high heat and start whisking it continuously
4- Whisk this together continuously for about 8-10 minutes until it reaches the texture of a thick bechamel
5- Remove and pour into a bowl or a plastic wrap lined container, place it in the fridge to cool for a few hours

To assemble the Qatayef:
1- Place a pancake in the palm of your hand and add a tablespoon of filling to it. Fold the pancake in half over the filling, and pinch the two edges together
2- Go around the entire thing, pinching the whole edge together until it is sealed in a semi circle shape
3- Cook immediately or freeze them

To make "Raw" Qatayef
1- Seal the edges of a pancake, 2/3rds of the way around, leaving an opening for 1/3rd of the pancake
2- Place your filling in a piping bag, and insert it into the Qatayef. Squeeze the piping bag till the qatayef is stuffed

To cook the Qatayef:
1- Heat frying oil to 170-180c or 340-360f, then add in 3-4 pieces of qatayef
2- Let them fry for 2 minutes, then remove from the oil and drain them
3- Immediately place them in the syrup and allow them to sit for about 15 seconds before flipping
4- Turn them over, then place them on a wire rack to drain off excess syrup