Subject: Belgian Waffles
From: Unicorn (unicorn@indenial.com)
Date: Sat Mar 18 2000 - 17:31:43 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's one from reader "Cyberpope":
Customer: This coffee tastes like MUD!
Waitress: I'm not surprised, it was ground this morning!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
No visit to Belgium would be complete without a few waffles, and no
week of Belgian recipes would be complete without this one. The
difference between Belgian waffles and the ones we are more familiar
with is the yeast in the batter, which yields a lighter waffle with a
fresh-baked bread flavor.
Belgian Waffles (Vlaamse Wafels, Gaufres a la Flamande)
1 package (1 Tbs, 15 ml) active dry yeast
2 cups (500 ml) warm milk
2+1/4 cups (625 ml) all-purpose flour
1 egg
3 Tbs (45 ml) sugar
3 eggs yolks
8 Tbs (120 ml) butter, melted and cooled to room temperature
1 tsp (5 ml) vanilla extract
3 egg whites, beaten to soft peaks
Combine the yeast and 1/4 cup (60 ml) of the warm milk in a small bowl
and allow to proof for 5 minutes. Sift the flour into a large mixing
bowl and add the egg, yeast mixture, and sugar. Stir to mix well with
a wooden spoon. Add the remaining milk and the egg yolks one at a
time, stirring to incorporate. Add the melted butter and vanilla,
stirring just to combine. Fold the egg whites into the batter, cover
with a towel, and allow to rise for 1 hour. Stir down the batter when
ready to cook and cook according to your waffle iron's directions.
Makes about 12 waffles.
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