Lagrange 039 Notice page 55

RECIPES
To begin, here is some advice on the ingredients to use, according to
your preferences...
For soft waffles, use milk and cream. These waffles must be eaten
*
as soon as they are removed from the mould.
For light, crunchy waffles use water and beer.
*
Be they soft or crunchy, it is important to use yeast.
*
(Use g of yeast per g of flour – leave the batter to stand for
10 500
30 to 60 minutes).
Using baker's yeast gives better quality waffles but requires the
batter to stand for around 2 hours.
WARNING: when standing, batter made with baker's yeast can
expand to several times its initial volume... So make sure you use
a big enough container!
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 minutes.
30
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.
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WAFFLES