There’s nothing like Saturday mornings.
They’re the most pampering mornings, relaxed and dedicated to family.
And the Saturday breakfast is the most delicious and peaceful.
Last week I dreamed about it,
About this jachnun.
I got up immediately and decided I would give it a try.
After all, what’s the worst thing that can happen? 😉
And it was so successful, that I made many more and we were all delighted.
Rice paper jachnun,
Oh yes, you read that right!
It’s not a jachnun that requires a lot of time to prepare,
And it’s low in calories.
It’s a jachnun, for real,
Soft and juicy,
Full of layers,
With tender sweetness,
Light and not heavy,
Quick to prepare,
And most importantly Insannnne 🙂
In short, have a delicious and wonderful morning next to my insane rice paper jachnun.
Enjoy the ease and peace that this stunning Saturday brings with it,
And decorate your breakfast table with lots of good and indulgent foods.
Delicious and joyful Saturdays to us all 🙂
Rice Paper Jachnun
Ingredients: suitable for 4-5 jachnun units
- 2 eggs (For the vegan version, have a look at “A little extra from me”)
- 2 tablespoons date honey
- ½ teaspoon salt
- ¾ cup hot water
- ¼ teaspoon baking powder
- 3 rice papers for one jachnun (round or square)
- Preheat the oven to 355°F (180°C) on turbo mode, and line a baking pan with parchment paper.
- In a bowl put the eggs, date honey, salt and baking powder and mix well.
- Add the hot water to the bowl and mix well and fast.
- Place parchment paper on the work surface.
- Use three sheets of rice paper per jachnuun: dip each sheet of rice paper in the batter and place it on the parchment paper. Place all rice papers on top of each other and with small spaces, just like in the video. Roll the three sheets of rice into a jachnun-shaped roll and place it on the baking pan. Repeat this action and make as many jachnun as you want 🙂
- Brush the jachnun we rolled with a little olive oil and date honey and put it in the oven to bake for 12-15 minutes. The jachnun is ready when it’s dry and slightly crispy at the edges.
Take out of the oven and serve immediately alongside grated tomatoes and other treats 🙂
A little extra from me:
- I recommend eating the jachnun in close proximity to preparation, and not saving it 🙂
- I recommend eating the jachnun hot straight from the oven, so you should schedule its baking right before the meal time.
- For the vegan version: replace the eggs with ⅓ cup of non-dairy milk + 1 tablespoon of corn flour and mix well until there are no lumps of corn flour in the batter.
- Square rice paper will give the jachnun a nice shape, but you can certainly use round rice paper.
- The jachnun will go great with a fresh and tasty vegetable salad and also along a homemade hummus spread that you can prepare in an instant.