In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add water while whisking until you achieve a smooth batter. Cover the bowl with a clean cloth and let it rest for 20 minutes until bubbles form on the surface.
In a separate bowl, mix the finely chopped walnuts, sugar, and cinnamon until well combined. Set aside.
In another bowl, blend the ricotta cheese, powdered sugar, and rose water until smooth and creamy. Set aside.
Heat a non-stick skillet over medium heat. Pour a ladle of batter onto the skillet, shaping it into a small circle. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another minute. Repeat with the remaining batter.
Once the pancakes are cooked, place a tablespoon of nut filling or cheese filling in the center of each pancake. Fold the pancake into a crescent shape and pinch the edges to seal.
In a deep frying pan, heat vegetable oil over medium heat. Fry the stuffed pancakes until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Drizzle the fried pancakes with simple syrup and sprinkle with crushed pistachios before serving warm.
Best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for optimal texture.