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

Instructions

1. 1Bring 6 cups of water to a boil in a large pot. Add the about 225 g gluten-free vermicelli noodles and cook for 5-7 minutes, or until they are tender when tasted. Carefully drain the cooked vermicelli in a colander and set it aside.
2. 2In a large heavy-bottomed pot, melt the 2 tablespoons of butter or ghee over medium heat at 175°C. Add the 0.5 cup sugar, 0.25 teaspoon saffron threads, and 3 cardamom pods. Stir constantly for 2-3 minutes, until the sugar is completely dissolved.
3. 3Add the cooked about 225 g gluten-free vermicelli noodles to the pot with the sugar mixture. Stir thoroughly to coat the vermicelli, then cook for 2 minutes, stirring occasionally. Stir in the 1 tablespoon of rose water and continue to cook for another 2-3 minutes, until the vermicelli is fragrant and slightly sticky.
4. 4In a medium bowl, whisk together the 4 large eggs, 2 tablespoons tapioca starch, 0.5 cup milk, and 0.25 teaspoon salt until the mixture is smooth and lump-free.
5. 5Heat an approximately 25 cm non-stick skillet over medium heat at 175°C. Pour about 1/4 cup of the egg mixture into the hot skillet, tilting the pan to create a thin, even layer. Cook for 2-3 minutes, until the edges are set and the surface appears dry.
6. 6Carefully flip the crepe using a spatula and cook the other side for 2-3 minutes, until it is lightly golden brown. Slide the cooked crepe onto a plate. Repeat this process with the remaining egg mixture to make 3 more crepes, for a total of 4 crepes.
7. 7Serve the sweet vermicelli alongside the gluten-free egg crepes.

Substitutions

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