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Gaufres à la Flamande
Yeast Waffles
- Makes
4–5
Waffles - Difficulty
Medium
By Anne Willan
Published 1981
In northern France, outdoor stands selling fresh waffles are almost as common as the vendors of ‘frites’ and date back at least to medieval times. In France waffles are usually topped with sugar or whipped cream, rather than with melted butter, and they are often shaped as hearts instead of in the usual grid pattern.
Ingredients
Method
In a small bowl crumble the yeast over the water, stir and leave for 5 minutes. Sift the flour into a bowl, make a well in the centre and add the yeast mixture, two-thirds of the milk, the eggs, salt, sugar, melted butter and vanilla. Briefly mix the centre ingredients, then gradually whisk in the flour to obtain a thick batter; don’t beat or the waffles will be tough. Cover and let rise for 1½