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11. RECIPES (Check on
www.fritel.com
for more recipes !)
Traditional waffles 6x10 (for 20 waffles) :
500 g flour, a pinch of salt, ½ coffee spoon of sodium bicarbonate or baking powder, 300 g of sugar, 2
bags of vanilla sugar, 400 g of butter, 6 eggs.
Add the flour, salt, baking powder, sugar, and vanilla sugar to a large bowl. Make a hole in the
middle
Melt the butter, add the eggs, beat well and pour into the hole. Beat until the paste is smooth.
Let the paste rise for min. 1 hour.
Heat the waffle maker, grease the plates with some melted butter or oil (for the first waffle). Add the
paste and bake the waffles until they have reached the right colour. Remove the waffles and let
them cool off on a grid.
Sugar waffles 4x7 (for 20 waffles) :
250 g of flour, 250 g of sugar, 250 g of butter, 4 eggs, 2 bags of vanilla sugar, 1 soup spoon of oil.
Melt the butter. Add the sugar and eggs and beat the mixture.
Add the vanilla sugar and flour, beat well and add the oil. Beat until the paste is smooth.
Heat the waffle maker, grease the plates with some melted butter or oil (for the first waffle).
Add the paste and bake the waffles until they have reached the right colour Remove the waffles and
let them cool off on a grid.
Brussels waffles 4x6 (for 10 waffles) :
125 g of melted butter, 250 g of flour, 2 dl of warmish water, a pinch of salt, 2 dl of warmish milk, 4
eggs, 20 g of yeast
Dissolve the yeast in the warmish water.
Put the flour in a large bowl and make a hole in the middle. Slowly stir the yeast into the flour, add
the warmish milk and a pinch of salt. Separate the egg yolks from the whites and add the yolks to
the past. Stiffly beat the egg whites and stir them into the paste together with the melted butter. Let
the paste rest for +/- 20 minutes.
Heat the waffle maker, grease the plates with some melted butter or oil (for the first waffle).
Add the paste and bake the waffles until they have reached the right colour. Remove the waffles
Serve warmish with icing sugar or whipped cream and add some fruit.
Heart shaped waffles (for 10 waffles) :
90 g of melted butter, 4,5 dl skimmed milk, 2 eggs, 2 coffee spoons of sugar, a pinch of salt, 250 g
self-raising flour.
Add the sifted flour, sugar and a pinch of salt to a large bowl and make a hole in the middle.
Beat the eggs with the melted butter and milk in a separate recipient and slowly pour the mixture
into the hole.
Stir the paste until it is smooth and let it rest for about 15 minutes.
Add the paste and bake the waffles until they have reached the right colour. Remove the waffles.
Serve warmish with icing sugar.
Butter waffles 16x28 (for 36 waffles):
800 g sugar, 1 kg self-raising flower, 800 g melted butter, 14 eggs, 2 bags of vanilla sugar
Beat the eggs with the sugar and vanilla sugar.
Gradually add the flower and stir well.
Then add the melted butter and stir well until the paste is smooth.
Heat the waffle maker, grease the plates with some melted butter or oil (for the first waffle). Add the
paste and bake the waffles until they have reached the right colour.
Remove the waffles and let them cool off on a grid.
