Balaleet (Sweet Vermicelli) with Saffron and Gluten-Free Egg Crepe

Ingredients

• 8 oz Gluten-free vermicelli noodles
• 0.5 cup Sugar
• 0.25 teaspoon Saffron threads
• 3 pods Cardamom pods
• 1 tablespoon Rose water
• 2 tablespoons Butter or ghee
• 4 large Eggs
• 2 tablespoons Tapioca starch
• 0.5 cup Milk
• 0.25 teaspoon Salt

Instructions

1. 1Cook gluten-free vermicelli noodles according to package instructions. Drain and set aside.
2. 2In a separate pot, melt butter or ghee over medium heat.
3. 3Add sugar, saffron threads, and cardamom pods. Cook until sugar is dissolved.
4. 4Add cooked vermicelli noodles to the pot and stir well to coat with the sugar mixture.
5. 5Stir in rose water and cook for another 2-3 minutes.
6. 6For the gluten-free egg crepe, whisk together eggs, tapioca starch, milk, and salt.
7. 7Heat a lightly oiled pan or griddle over medium heat.
8. 8Pour a thin layer of the egg mixture onto the pan and cook for 2-3 minutes per side, or until golden brown.
9. 9Serve the sweet vermicelli with the savory gluten-free egg crepe.

Substitutions

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