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2 eggs.

300 g milk.

1 small cup vegetables oil.

1/2 teaspoon sugar.

1/2 teaspoon salt.

4 dried figs, finely chopped.

50 g walnuts, chopped.

Chocolate sauce.


In a pot add eggs, milk, salt, and sugar and blend them well until getting a slightly thick sauce .

In Teval saucepan prepare thin crape layers ( cook the two sides of crape).

For stuffing : blend figs and walnuts in a pot and stuff the crape with them and roll.

Place the rolled crape in a serving dish and adorn with chocolate sauce and serve.

By AleppoFood team

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