I’ve had a lot of breakfast treats over the years, but I’ve never tasted anything quite like these whole wheat date “crêpes” beloved in the United Arab Emirates. Made with whole wheat flour and a hearty helping of dates, they are a mildly sweet and wholesome way to start the morning.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time | Passive Time |
| 15-20 minutes | 1 hour |
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I’ve had a lot of breakfast treats over the years, but I’ve never tasted anything quite like these whole wheat date “crêpes” beloved in the United Arab Emirates. Made with whole wheat flour and a hearty helping of dates, they are a mildly sweet and wholesome way to start the morning.
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Ingredients
- 3 ounces dates , pitted
- 2 cups warm water
- 2 large eggs
- 1 cup whole wheat flour
- 2 tsp active dry yeast
- 1/2 tsp salt
Servings: people
Units:
Instructions
- Soak the pitted dates in the warm water while gathering the other ingredients.
- Give the blender a whir, until the dates and water make a smooth mixture.
- Then add in the eggs, flour, yeast, and salt. Blend until combined.
- Let rest at least an hour (or overnight in the refrigerator – just let it come back to room temperature for thirty minutes before using).
- Give the batter a stir, then cook the muhalla over medium heat in a greased, nonstick pan.
- Cook the first side until the top dries out (meaning it no longer looks shiny).
- Flip and cook the other side for about a minute. If the crepe starts to break apart when you try to flip it, simply give it a little longer on the first side.
Recipe Notes
Enjoy with honey, date syrup, plain yogurt, fruit.