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CREAM FILLED WAFFLES


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

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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.


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