Honestly, these waffles are different than any waffles we've made before. We thought the champagne would make them different, which it did, but the creme fraiche is what really makes these waffles stand out. It's similar to using buttermilk to make waffles but gives them a bit more tang. That is a nice contrast when you drizzle syrup. The batter is thick, but the waffles are light and airy inside while very crisp outside. A delicious breakfast for a special occasion. Several months ago, I awoke from an extremely vivid dream. Giddo, my grandfather who passed away when I was six years old, was standing right in front of me, statuesque as ever. His eyes sparkled with his smile and with his huge calloused hands he gave me a tattered and folded piece of paper. The entire exchange lasted but seconds and, turning around, he walked away into the garden. I opened the paper and saw this recipe for waffles. I woke up immediately, still remembering the entire dream, and wrote down the recipe.
Ingredients :
- 2 cup(s) all-purpose flour
- 1 teaspoon(s) salt
- 4 teaspoon(s) baking powder
- 2 tablespoon(s) sugar
- 2 - eggs
- 1 1/2 cup(s) creme fraiche
- 1/3 cup(s) butter
- melted
- 1 teaspoon(s) vanilla extract
- 1 tablespoon(s) lemon zest
- grated
- 2/3 cup(s) champagne
Intructions :
- In a large bowl
- mix together all dry ingredients. Set aside and preheat waffle iron to desired temperature.
- In a separate bowl
- beat the eggs. Stir in the cru00e8me Fraiche
- butter
- and vanilla.
- Pour the wet mixture into the flour and combine.
- Stir in the champagne and lemon zest. Feel free to add more champagne if needed to make it the correct consistency (really thick and gooey).
- Ladle the batter into a preheated waffle iron.
- Cook until golden & crisp. Serve immediately.
- *If you truly want to make this recipe in the spirit of Giddo
- put tiny pieces of raw bacon on the iron before pouring in the batter and serve with Nanau2019s Apricot Jam.
- Cru00e8me Fraiche Recipe*note: takes two days of culturingIngredients:2 cups heavy cream3 tablespoons cultured buttermilkPour both cream and buttermilk into a jar. Mix together
- cover with a coffee filter and leave in a warm spot (about 70-75 degrees F.) for 24 hours or until thick. Refrigerate for 24 hours before using. Should last a week or two.
Rated 5/5 based on 96 Reviews
Keyword : waffles-American-Other Breakfast-Griddle