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Stand 19.2.2020
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The less batter you use the crispier your waffle cups will be. Let the bowl cool
down and harden completely before filling it. If you want to use stevia instead of
sugar, simply replace the TBSP specification for sugar with a tsp specification
for stevia (e.g. replace 5 TBSP sugar with 5 tsp stevia; attention – in this case
the batter will be slightly thinner). Honey or syrup is used like sugar. When us-
ing honey or syrup the sweetening effect is not as strong, however browning of
the waffles is more pronounced. If you use sugar substitutes, you should turn
over the waffle maker after 3 to 4 minutes, because the dough does not rise as
much as it does with sugar. By turning you achieve uniform browning on both
sides (turn the appliance 180 degrees so that the underside is facing upward).
Sweet waffle bowls
(approx. 15 waffle bowls)
Basic recipe
65 g melted butter, 250 g sugar, 1 pinch salt, 2 eggs, 250 g white flour, type
405, 450 ml cold water
Mix all ingredients together and let the batter stand for at least 1 hour before
baking. Baking time approx. 3-4 minutes.
Coconut waffles
In addition stir 3 TBSP coconut flakes into the basic dough.
Orange waffles
In addition stir ½ vial (1/4 tsp) of orange extract and 1 TBSP grated orange peel
into the basic dough.
Lemon waffles
In addition stir ½ vial (1/4 tsp) of lemon extract and 1 TBSP grated lemon peel
into the basic dough.
Nut or almond waffles
In addition stir ½ vial (1/4 tsp) of lemon extract and 2 TBSP grated lemon peel
into the basic dough.
Savoury waffle bowls
(approx. 18 waffle bowls)
Tomato pesto waffles
65 g melted butter, 350 ml cold water, 100 g tomato pesto (ready-made product),
1 egg, 200 g white flour, type 405
Mix all ingredients into a smooth batter. This batter must not stand before
baking. Baking time approx. 4-5 minutes.
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