GAUFRES: BEST FRENCH WAFFLES RECIPE
These French-style waffles are lighter as air, but somehow just as decadent (like a mousse, in breakfast form).
Provided by cookspacebrooklyninfo
Categories Breakfast
Number Of Ingredients 8
Steps:
- Heat one cup of milk in a saucepan, and add the sugar, salt and butter. Bring to a simmer until the butter is fully melted, then remove from the heat.
- Add the flour, beating with a wire whisk. Return the mixture to the heat, stirring constantly until the mixture comes away from the sides of the bowl.
- Pour the mixture into the bowl of an electric mixer using the whisk attachment, or use a hand mixer with a large bowl. Beat the batter on low, until slightly cooled. Add the eggs, two at a time, beating well after each addition. Beat the remaining milk, cream, and vanilla extract into the egg mixture. The batter will be thin an very lumpy and you will wonder how it could ever produce anything delicious.
- Heat up your waffle iron and, once hot, spray it with some cooking spray. Pour the appropriate volume of waffle batter into your hot waffle iron (ours needed about a half cup of this very runny batter). Cook according to your waffle iron's instructions.
- Remove the waffle with a fork and top with tasty treats. If you're hosting a waffle frolic, place waffles on a rimmed baking sheet in a warm oven (heated to about 150 F) to keep warm until you're ready to serve.
GAUFRES (AUTHENTIC BELGIAN WAFFLES)
A recipe so authentic that I had to convert from grams and translate from French! These waffles are rich and delicious (don't bother with syrup!), and the basic recipe is from a Belgian friend of mine.
Provided by yourmindisaradio
Categories Breakfast
Time 20m
Yield 12 waffles
Number Of Ingredients 7
Steps:
- Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use.
- Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands.
- Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape.
- Crumble the dough and drop the pieces into the egg whites.
- Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved.
- Heat up a waffle iron.
- When it is hot (but not too hot), drop the batter onto the iron in the desired serving size.
- I usually get about 12 waffles roughly 4-5 inches in diameter from this recipe.
Nutrition Facts : Calories 405.3, Fat 19.3, SaturatedFat 11.5, Cholesterol 107.8, Sodium 176.7, Carbohydrate 51.6, Fiber 1.2, Sugar 18.9, Protein 6.7
GAUFRES (FRENCH WAFFLES)
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, sauces and gravies, main course
Time 20m
Yield Four to 14 waffles, depending on the size of the waffle iron
Number Of Ingredients 6
Steps:
- Heat one cup of the milk in a saucepan, and add the salt and butter. Bring to the simmer. Remove from the heat.
- Add the flour immediately, beating constantly with a wire whisk.
- Return the mixture to the heat, stirring constantly until mixture comes away from the sides of the bowl. Pour the mixture into the bowl of an electric mixer and start beating on low speed. Add two eggs at a time, beating well after each addition. Beat in the remaining milk and the cream. This will produce a thin, lumpy batter.
- Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 11 grams, Sodium 302 milligrams, Sugar 3 grams, TransFat 0 grams
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