Waffles... I occasionally make them on weekends when several people are usually around for breakfast. I will either make a traditional American Waffle or Cornmeal Waffles that have a grittiness to them that I like (recipe HERE).
Yeast-raised Waffles have been on my "must make" list for some time, and finally today, I did! When I came across the New York Times article, Waffle and a Wink, the French Way by Dorie Greenspan (April 2002), I knew I had found the perfect yeast-raised waffle recipe.
It certainly didn't hurt that the recipe was French -- that's always a plus in my mind. But what I found irresistible were the ingredients of crème fraîche and kirsch. And even better, I had both in my kitchen (get the crème fraîche recipe HERE).
Dorie Greenspan's article on Parisian waffles mentions that the French do not eat them for breakfast, but for afternoon snacks purchased, many times, from vendors on the street. Also, you will not find the French drizzling maple syrup onto their waffles, opting instead for powdered sugar and jam, whipped cream or Nutella.
And this is how I ate my waffles today -- dusted with powdered sugar and placed briefly under the broiler. My husband took his waffles with whipped heavy cream and blueberries. With nothing more than the powdered, confectioners' sugar, I absolutely loved them! The addition of crème fraîche to the batter gives them a subtle tangy-sweetness. I'm hooked...
... and already thinking about inviting friends for a breakfast of Yeast-Raised Waffles; sans maple syrup, bien sûr!
My daughter just booked an eight-week trip to Paris, without me -- Je n'arrive pas à le croire! I'm sure she will be eating a French waffle occasionally, and I know I'll hear all about it.
adapted recipe from "Exquises Pâtisseries Pour les Fêtes" by Christophe Felder
ALLOW 90 MINUTES FOR RISING
• 1 cup milk, warmed
• 1 packet (2 1/4 teaspoons) dry yeast
• 3 large eggs
• 1/2 cup sugar
• 3/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 2/3 cup unbleached, all-purpose flour
• 2/3 cup crème fraîche (or heavy cream)
• 1 stick (8 tablespoons) unsalted butter, melted
• 1 tablespoon Kirsch
• Powdered, confectioners' sugar
1. Combine milk and yeast; let rest for 3 minutes. In a medium bowl, whisk together eggs and sugar; add salt and vanilla, and whisk again.
2. Put flour in a large mixing bowl and make a well in the center. Pour the milk mixture, followed by the egg mixture into the center well of the flour; add the crème fraîche. Whisk the liquid ingredients together, then start incorporating the flour into the mixture. When combined, add the melted butter and whisk until smooth. Stir in the kirsch. Cover the bowl with plastic wrap and set batter aside to rise for 90 minutes.
3. Preheat an electric waffle maker. I used a Belgian waffle maker with deep grids. Spread grids with batter and heat for approximately 2 1/2 minutes. I found that these waffles browned for me faster than other waffles I have previously made. Adjust time accordingly.
4. Once removed from the waffle maker, dust with powdered sugar and place waffles, in a single layer, under your oven's broiler. Broil until the sugar just starts to caramelize. Watch closely. Enjoy -- these are delicious.
Makes about 14 waffles • Bon Appetit !
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