You may have noticed that when it comes to selecting themes for the Blogging Marathon, I always go for something easy so that I can accommodate it in. 😀 This week, I have chosen a theme for version #93 that I am generally bad at – “Easy Breakfast”. Even though everybody tells you that breakfast is the most important meal, there are so many opinions coming up on how much important that meal can be. No doubt, if you need to feel at your best, you need to ensure that your tummy is in tact. This case goes really true with kids.
Schools start so early these days, that eating is a task. My girls have just a cup of milk or sometimes breakfast cereal and go. Sometimes they eat oats or upma but nothing more than that. If I make, they keep grumpy faces. So I literally beg them to eat what I make and go. I used to be that way too. I vividly remember how umma would push in the oats through my throat, only to be disposed off completely in the washroom before taking the run towards the bus. I hated eating early, I still hate it!
For me breakfast is past 9. Till then I can walk around just drinking water. Even now, I tend to have breakfast at office. I pack and go. My girls finish off their box completely because of that glass of milk. I don’t want to force them too. So having breakfast is totally your call, but ensure to have it best since it is usually the first meal of your day. 🙂
I wanted to start off with an easy breakfast which is typical of the country that provides us our bread and butter. You can find all the recipes posted till date of the local cuisine here. I haven’t seen this anywhere as such but this link really piqued my interest. It is easily imaginable that the fruit of the country, dates, will surely be used as a part of making crepes. Chebaab is one dish that appears on the breakfast table here.
First of all, these crepes use yeast as an ingredient, making it really soft and delicate to handle. It is so easy to make too. You just need to grind all ingredients till smooth, rest the batter for some time and get cooking. The resting time is for the yeast to act, but you can keep it minimal, if you don’t have much time to spare. Just be very careful while flipping these crepes since they are very soft and fragile. I enjoyed them as is with some chamee cheese, but the folks loved it with a drizzle of honey. Off to this simple recipe…
Before that, these are not the only yeasted pancakes I have tried. Here is one, that is plain and delicious too…
- 4 oz date paste/ pitted paste
- 2 cups warm water
- 2 large eggs
- 1 cup wholewheat flour
- 1 tsp yeast
- ¼ tsp salt
- Ghee for making crepes
- In a blender jar, soak the dates in warm water for five minutes till soft. Add the remaining ingredients and blitz to make a smooth batter.
- Empty the batter into a large bowl and set aside to rest for an hour.
- Heat a fry pan, drizzle with little ghee. Pour a ladle of batter and spread. Allow it to crisp up before flipping. They will be really soft, so do handle with care! Cook till the other side is also done.
- Enjoy as is - they are so good! - or with a drizzle of honey, date syrup or some chamee!
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#93.
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