1 cup self raising flour (original recipe uses 1 cup of flour plus 1tbsp of baking powder)
1 1/4 cup milk
1.5 tbsp sugar
For the blueberry filling
2 tbsp sugar
2 tsp cornstarch
1/4 cup water
1 cup blueberries
1 tbsp lemon juice
For the cream cheese filling
200 g Philadelphia Cream Cheese (softened)
50 g unsalted butter (softened)
2–3 tbsp icing sugar
1 tsp vanilla
A splash of milk (if too dry)
Instructions
For the blueberry filling
Cook all these ingredients in a saucepan over a low flame, stirring constantly. Cook for as long as you want, if you like your blueberries to be mushy. I allowed mine to soften up a bit, but still retain their shape.
Cream Cheese Mixture
For the cream cheese filling
Cream all the ingredients till smooth and creamy.
For the pancakes
In a small bowl, sift the flour, sugar and mix with a wire whisk.
Pour the milk in a bowl; gradually add the flour and sugar mix.Mix with the wire whisk; the consistency should be a little thicker than a crepe batter. If the batter is too thick, add a little milk.
Heat a crepe or pancake nonstick skillet till very hot; grease it with a half teaspoon of oil or spray it; place the equivalent of 1/4 cup of batter in the skillet to form a circle. Let it cook for a few minutes on one side; when it has formed little bubbles and it looks dry, take it out onto a plate. Do not flip it.I did not grease my non-stick pan at all, and the Atayef still turned out perfect.
As soon as all the Atayef are cooked, pinch 1 end to form a spoon shape. Once cool, serve it with some cream cheese and blueberry filling.