Belgian Waffles
"When I was a kid, my parents would take us to feasts in Nice and the surrounding areas. And one of the most important traditions associated with these crowded, bustling street festivals were these waffles, which we call gaufres. My parents knew that I would ask for one every time, and they always obliged. The waffles were served warm and crispy, sometimes plain, sometimes with vanilla ice cream and fresh raspberries. Today, these make the perfect centerpiece for a festive holiday brunch. The classic recipe calls for both cream and butter in the batter; that makes for quite an amazing texture, but it is just too rich for the way we like to eat today, so I replaced the cream with milk. The sliced almonds give these a nice nutty flavor and crunch. Serve with berries and vanilla ice cream."
From Simply Sensational Desserts by Francois Payard.
Ingredients
Units:
- Milk - 12¾ oz
- Granulated Sugar - 7/8 oz
- Active Dry Yeast - 1/4 oz
- Egg - 7¼ oz
- Almond Extract - 1/8 oz
- All Purpose Flour - 8⅛ oz
- Salt - 1/4 oz
- Granulated Sugar - 1¾ oz
Servings
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