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Flavour according to taste. Beat until the batter is completely
uniform.
Leave to stand for 30 minutes.
Eat the waffles when still warm, sprinkled with icing sugar or
with jam, honey, chestnut purée, chocolate, Chantilly cream,
maple syrup, ice cream, fresh fruit, etc.
- WAFFLES WITH CREME FRAICHE:
500 g of flour, 150 g of butter, 10 g of baking powder, ¼ l of
water, ¼ l of crème fraîche, 4 eggs, a pinch of salt.
Pour the flour, salt and egg yokes into a mixing bowl.
In a bowl, dissolve the baking powder in the liquid. Pour this
mixture into the mixing bowl and beat with a whisk until you
obtain a uniform batter.
Add the melted butter, cream, and egg whites, having beaten
them stiff.
Leave to stand for ½ an hour at room temperature. Eat the
waffles when still warm, sprinkled with icing sugar.
SAVOURY
- WAFFLES WITH HAM -
500 g of flour - 200 g of finely chopped ham - a pinch of salt
- 3 or 4 eggs - 1 sachet of baking powder - 125 g of butter -
3/4 l of liquid (water, milk and, if you wish, a glass of dry
white wine)
Pour the flour into a terrine dish. Add the salt and egg yokes.
Beat with a whisk together with the water (having dissolved
the baking powder in the water) and white wine. Add the
melted butter. Beat once more. Add the finely chopped ham.
Then fold in the egg whites, having beaten them stiff. Leave to
stand for ½ and hour. Eat the waffles immediately after
cooking.
MINI-WAFFLES (OR BRICELETS OR DRY WAFFLES)
The results are always better when using ordinary flour rather
than cake flour.
- RECIPE No.1: BRICELETS DE DIVONNE -
4 eggs - 200 g of sugar - 250 g of melted butter – the zest
from 2 lemons - 250 g of flour – a pinch of salt
Beat the eggs, then add the sugar, melted butter, lemon zests,
salt and sifted flour. The batter will be runny. Leave to stand
for 24 hours in a cool place. Place a quantity of batter the size
of a walnut on the plate.
TOASTED SANDWICHES
- TOASTED CHEESE CANAPES -
Gruyere, Chester or any other type of cheese you can grate.
Beat the following in a saucepan: 30 g of butter, 30 g of flour,
¼ litre of milk, 2 egg yokes
Mix and gradually add 50 g of grated cheese. Add seasoning
and spread the batter on slices of French bread or white loaf
(1 cm thick).
- CROQUE-MONSIEUR -
Garnish a slice of bread with grated gruyere. Place a slice of
ham on top of the gruyere. Cover with more gruyere and
place the second slice of bread on top.
- CROQUE “COCOTTE” -
Make a hollow in the first slice of bread with the back of a
spoon, break an egg into it and add seasoning (salt and
pepper). With the spoon, make a similar hollow in the other
slice of bread and place it on top of the egg.
