Lagrange Premium Gaufres Notice page 73

WAFFLES
SWEET WAFFLES
(For to waffles)
10 15
WAFFLES LYONNAISE
500g of flour – 1 sachet of baking powder – ¾ L of liquid (water,
beer or milk, its your choice!) – a pinch of salt – 125g of butter –
30g of sugar – 2 sachets of vanilla sugar – vanilla essence, kirsch
or rum – 3 or 4 eggs.
Melt the butter and allow to cool slightly. Pour the flour into a mixing
bowl. Add the salt, sugar and eggs. Beat with a whisk.
In a bowl, dissolve the baking powder in the liquid. Pour this
mixture into the mixing bowl together with the melted butter.
Flavour according to taste. Beat until the batter is completely uniform.
Leave to stand for 30 minutes.
Eat the waffles when still warm, sprinkled with icing sugar or with
jam, honey, chestnut purée, chocolate, Chantilly cream, maple syrup,
ice cream, fresh fruit, etc.
WAFFLES WITH CREME FRAICHE
500g of flour – 150g of butter – 10g of baking powder – ¼ L of water –
¼ L of crème fraîche – 4 eggs – a pinch of salt.
Pour the flour, salt and egg yokes into a mixing bowl. In a bowl,
dissolve the baking powder in the liquid. Pour this mixture into the
mixing bowl and beat with a whisk until you obtain a uniform batter.
Add the melted butter, cream, and egg whites, having beaten
them stiff.
Leave to stand for ½ an hour at room temperature. Eat the waffles
when still warm, sprinkled with icing sugar.
SAVOURY
WAFFLES WITH HAM
500g of flour – 200g of finely chopped ham – a pinch of salt – 3 or
4 eggs – 1 sachet of baking powder – 125g of butter – ¾ L of liquid
(water, milk and, if you wish, a glass of dry white wine).
Pour the flour into a terrine dish. Add the salt and egg yokes.
Beat with a whisk together with the water (having dissolved the
baking powder in the water) and white wine. Add the melted butter.
Beat once more. Add the finely chopped ham. Then fold in the egg
whites, having beaten them stiff. Leave to stand for ½ and hour.
Eat the waffles immediately after cooking.
(or bricelets or dry waffles)
The results are always better when using ordinary flour rather than
cake flour.
BRICELETS DE DIVONNE
4 eggs – 200g of sugar – 250g of melted butter – the zest from
2 lemons – 250g of flour – a pinch of salt.
Beat the eggs, then add the sugar, melted butter, lemon zests,
salt and sifted flour. The batter will be runny. Leave to stand for
24 hours in a cool place. Place a quantity of batter the size of a
walnut on the plate.
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WAFERS