More Great Recipes: Waffle

CREAM FILLED WAFFLES


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Member since 2008

Serves | Prep Time approximately 15 | Cook Time 5 to 7

Ingredients

The batter:
1/4 cup sugar
2 cups plus 2 tablespoons warm milk
2 pkgs active dry yeast
2 1/2 cups all purpose flour
pinch of salt
1/2 cup plus 1 tablespoon butter
4 eggs
grated peel of 1/2 lemon
oil
filling:
1 1/3 cups whipping cream
1/4 cup powdered sugar, sifted
additional powdered sugar


To make waffle batter, stir a pinch of sugar into the warm milk


and sprinkle with yeast. Let stand for 5 minutes or until the surface is


frothy. Stir gently to moisten any dry particles remaining on top. Sift the flour, remaing sugar and salt into a large bowl. Melt butter; cool slightly. Lightly beat butter, eggs and lemon peel into the eyast mixutre. Pour into flour mixture. Beat well until batter begins to bubble. Cover and let rise in a warm place for 25 minutes.


Heat waffle iron, brusing the inside wll with oil. Put a little of the batter


into the waffle iron, for each waffle. Cook until golden brown, 5-7 minutes,


depending on teh temperature of waffle iron. Break up waffles into sections. Cool on a rack.


To make filling, beat cream and 1/4 cup powdered sugar until stiff. Put into


a pastry bag fitted with a fluted nozzle. Fill pairs of cooled waffed with piped whipped cream mixture. Sprinkle with additional powdered sugar.


Pairs Well With


Notes

This is actually an old, out of print recipe. They a nice treat. But two problems- these are waffle sandwhiches of sorts, and the waffles disappear

before they can be completed, so I suggest making more than a single recipe. Also to make them so that they look the way their supposed to,

you need a different kind of waffle iron. Although they are fine, small and round.

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