• Cooking Time: 5 to 7
  • Servings:
  • Preparation Time: approximately 15


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.


  • 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.

Categories: Waffle 
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