|FFWD ~ Waffles and Cream|
This week, for French Fridays, we are making something yummy! No fish! No liver! No Beef! We are making Waffles and Cream! One of only two desserts left to complete for French Fridays. Yes, I said dessert! Sounds delicious, right? Waffles are a favorite in our house, and we especially enjoy making them for breakfast, when the grandchildren are here! However, this recipe by Dorie is a dessert version. The chef at Ghislaine Arabian gave it to her. These waffles rely on beaten egg whites as a leavening, which also gives them a lovely crisp outside, and of course…they contain lots of butter. According to Dorie, the French serve and eat their waffles as a dessert or a snack, never for breakfast! She writes, that the waffle stands don’t even open until later in the day, although they will be busy until midnight! And one more thing…the French top their waffles with powdered sugar, jam, whipped cream or Nutella. But no Maple syrup! Like crepes, waffles are what the French consider street food! I could live with that!
|Luscious…waffles with ice cream and raspberry sauce|
This was a good recipe, and with all that butter, they have a wonderfully crisp outside and sweet, spongy inside. My one criticism was that the recipe does not make enough batter, if your waffle iron is a large one. Which mine is! I made this recipe twice, doubling it the second time. The batter is loose, so you need to pour a good bit of it onto the iron to fill it. The result was a scrumptious, crispy waffle! I served them with vanilla ice cream and raspberry sauce!! It gave our very ordinary day a delightful start. Yes, I made them for a late breakfast! Old habits!
Wishing all who celebrate...a Happy Easter, and Happy Passover! And as always, Happy Friday everyone!
This recipe is from Dorie Greenspans cookbook, “Around My French Table”. To see what the other Dorista’s thought of this recipe check it out here. Since this recipe has already been shared by Dorie, I have shared it below with you. Enjoy!
|Crispy on the outside…spongy and soft on the inside!|
|Super good…want a bite?|
|Mother Nature's April Fool’s Day joke…even the birds are confused|
Belgium Waffles and Cream
by Dorie Greenspan
9 tablespoons unsalted butter, melted
⅔ cup milk, warmed
½ cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
2 large egg whites
Ice cream (optional) or whipped cream
Heat waffle iron. Whisk butter and milk together. Sift flour into mixture, and whisk until smooth; stir in sugar, salt and vanilla.
Beat egg whites until they hold firm, glossy peaks. Fold batter gently into whites. Batter will be very thin.
Pour batter onto grids. Bake 2 minutes; turn, and bake until golden. Serve dusted with sugar and ice cream, if desired.