THE WAFFLES PASSEPARTOUT RECIPE
Whether they are savory or sweet, Waffles are always a good idea to enjoy at any time of the day
This Waffles recipe is one of those recipes that saves my life whenever the fridge is almost empty or when I don’t have much time to cook. Often I make them at the moment when I want to enjoy a romantic brunch with Dave or I prepare them and take them with us if we are traveling and we want to eat something different from the classic sandwich.
Must to eat in northern Europe
The best street-food in northern Europe but also here in Italy, we don’t joke, because in Abruzzo there is a similar dessert that is called Ferratella.
The characteristic of the Waffles is that of having a grated (or honeycomb) appearance that is given to it thanks to the use of a special Waffle iron. Very often they are confused with the Gaufre. Although they are very similar, there are small differences between the two. First of all, baking is used in the first-mentioned, while in the second one traditionally they use yeast (this obviously changes the processing method and times), plus the former are usually much sweeter than the latter.
I’ve always wanted to make Waffles. Before I found the waffle iron among my dad’s things during his move I almost always opted for pancakes with the recipe of my American friend, Faith, but, after that… how to say… I kindly borrowed it from dad, it has always been hard to decide which recipe to make. You know how attached I am to American culture but in this case, how can you resist, as Dave would say, the external “crunchiness” and the soft heart of a hot Waffles?!
My Waffles recipe
In this period I have experimented with many versions the recycling, the gluten-free, diary-free, the egg-free or yeast-free one (if you want to discover the recipes of these versions read this post, follow the instructions and you will have free access to the special section that you find here – for more info just write me).
Today I want to share with you the most delicious of all. It is my favorite and it was born from the need to create a perfect Passepartout recipe to combine with whatever you want… a versatile recipe that can be served at any time of the day or during any meal that will be perfect with both sweet and savory tastes. Among the recipe, you will also find tips for making them without the Waffle iron!
We will start from the method step by step and at the end, as usual, you will find the summary sheet with all the doses, ingredients, utensils, etc that if you can always keep with you… Just use the form to request the ready PDF file to print.
Cook & Share
If you want, you can share the photos of your experiments on social networks following my recipes or my advice, remember to tag me @vallihomemade and use the hashtag #vallihomemade so I can share them in the cooking family album. You can also leave your comments here in the space provided at the bottom of the page and instead for any doubt or uncertainty you can always write to me, I will be happy to help you.
First of all we start by dividing the egg whites from the yolks into two bowls. After that, we whisk the egg whites and whisk the yolks until they become light and fluffy
As soon as they are well whipped, add the melted butter and cream to the yolks. We mix everything with a whisk and slowly add the flour, the egg whites and finally the baking.
It’s really important that we mix everything from bottom to top until the mixture is homogeneous.
Let’s take a paper towel, soak it in peanut oil and grease the whole waffle iron.
Grease the Waffle iron with peanut oil will give the Waffles more crunchiness as well as making them even tastier.
With the help of a scoop we pour the dough on the lit waffle iron trying to spread it well. We close the waffle iron and let it cook for a few minutes.
After a few minutes with the help of a fork, we can remove them and place them on a plate. We can enjoy them both hot or let them cool.
What if there is no Waffle iron?!
Let’s take a pan and grease it with our piece of paper soaked in peanut oil. We light the flame and let the pan warm up. With the help of the ladle we turn the dough a little in the center.
When we see that bubbles are forming on the surface then we can turn and let the other side cook as well.
It will lose the classic honeycomb look but the taste will remain the same, so you can enjoy your Waffles in any situation and wherever you are.
Whether it is done with the Waffle iron or in the pan we can decorate and stuff our Waffles as like like… from the simplest to the most refined ingredients… and which one would you choose?!
Do not change fructose with any other sweetener because it will not have the same result. Each sweetener has a different glycemic index and a different sweetening power.
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