WAFFLES SANDRINE
- 500 g flour
- 400 g salted butter
- 500 g sugar
-
1/8
L milk
- 6 eggs
- 2 packets vanilla sugar
Pour the flour into a mixing bowl and add the sugars, cooled
melted butter, milk and egg yolks. Whisk until the batter is com-
pletely uniform. Blend in the egg whites after whipping them.
Cover the bowl with a cloth and leave to stand for 30 minutes at
room temperature.
Pre-heat your waffle iron. Do not fill all squares with the batter; ins-
tead, pour it so that when you close the iron you will have two
small waffles each about 7 cm across. These waffles are delicious
served plain cold.
WAFFLES SAINT GENOISE
- 500 g flour
- 250 g butter
- ¾ L milk
- 4 eggs
- 2 packets yeast
- 1 pinch salt
- zest of 1 lemon
- 2 packets vanilla sugar
Mix the flour, yeast, sugar, salt and lemon zest in a bowl. Beat well,
gradually adding the milk and then the cooled melted butter.
Leave to stand for 30 to 60 minutes.
Serve these waffles hot sprinkled with icing sugar.
DIET YOGHURT AND BANANA WAFFLES
- 250 g flour
- 200 g oatmeal
- ½ L milk
- 2 tbsp. honey
- 2 ripe bananas, crushed
- 2 bananas, sliced
- 1 packet yeast
- 4 eggs
- 500 g yoghurt
- 4 tbsp. oil
- 1 pinch salt
Beat the yoghurt sweetened with 2 tbsp. honey, zest of ½ a
lemon and a few finely chopped mint leaves. Set aside in the
refrigerator.
Mix the flour, yeast, sugar, eggs, salt and vanilla sugar in a bowl.
Beat well, gradually adding the milk, until the batter is smooth.
Add the crushed bananas.
Enjoy these waffles hot garnished with the yoghurt mixture and
topped with the sliced banana pieces.
WAFFLES 'DU LIMONADIER'
- 500 g flour
- 1 packet baking powder
- 1 pinch salt
- 75 g sugar
- 75 g butter
- ¾ L lemonade
- 4 eggs
Mix the flour, sugar, salt and eggs in a bowl. Beat well, gradually
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