GAUFRES (FRENCH WAFFLES)
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, sauces and gravies, main course
Time 20m
Yield Four to 14 waffles, depending on the size of the waffle iron
Number Of Ingredients 6
Steps:
- Heat one cup of the milk in a saucepan, and add the salt and butter. Bring to the simmer. Remove from the heat.
- Add the flour immediately, beating constantly with a wire whisk.
- Return the mixture to the heat, stirring constantly until mixture comes away from the sides of the bowl. Pour the mixture into the bowl of an electric mixer and start beating on low speed. Add two eggs at a time, beating well after each addition. Beat in the remaining milk and the cream. This will produce a thin, lumpy batter.
- Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 11 grams, Sodium 302 milligrams, Sugar 3 grams, TransFat 0 grams
EASY FRENCH TOAST WAFFLES
Making French toast in your waffle iron combines the best of both worlds. You get all the custardy richness of French toast plus waffle's signature crispy ridges. All the better to hold more maple syrup.
Provided by foodelicious
Categories Breakfast and Brunch Waffle Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
- Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip bread slices 1 at a time in the egg mixture, coating both sides completely. Lift bread with a slotted spatula to allow excess egg mixture to drain back into the bowl. Place dipped bread slices on a rimmed baking sheet and let rest until mixture soaks in, about 2 minutes.
- Place dipped bread in the preheated waffle iron. Gently close the lid without forcing it down. Cook according to manufacturer's instructions until golden brown, 3 to 5 minutes. Repeat with remaining slices.
Nutrition Facts : Calories 671.4 calories, Carbohydrate 81.3 g, Cholesterol 335.3 mg, Fat 27.8 g, Fiber 2.2 g, Protein 23.3 g, SaturatedFat 7.2 g, Sodium 799.7 mg, Sugar 22 g
FRENCH TOAST WAFFLES
Steps:
- In a large bowl, whisk the first 6 ingredients until blended. Dip both sides of bread in egg mixture. Place in a preheated waffle iron; bake until golden brown, 4-5 minutes. If desired, cut waffles into thirds. Serve with syrup. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat frozen waffles in a toaster on medium setting.
Nutrition Facts : Calories 340 calories, Fat 9g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 476mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 14g protein.
EASY WAFFLES
Consider this your new, go-to waffle recipe when you want to start your day off on a sweet note. No fussy steps or unexpected ingredients are required here, which means you can whip these up whenever your cravings hit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
- In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
- Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.
GAUFRES (AUTHENTIC BELGIAN WAFFLES)
A recipe so authentic that I had to convert from grams and translate from French! These waffles are rich and delicious (don't bother with syrup!), and the basic recipe is from a Belgian friend of mine.
Provided by yourmindisaradio
Categories Breakfast
Time 20m
Yield 12 waffles
Number Of Ingredients 7
Steps:
- Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use.
- Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands.
- Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape.
- Crumble the dough and drop the pieces into the egg whites.
- Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved.
- Heat up a waffle iron.
- When it is hot (but not too hot), drop the batter onto the iron in the desired serving size.
- I usually get about 12 waffles roughly 4-5 inches in diameter from this recipe.
Nutrition Facts : Calories 405.3, Fat 19.3, SaturatedFat 11.5, Cholesterol 107.8, Sodium 176.7, Carbohydrate 51.6, Fiber 1.2, Sugar 18.9, Protein 6.7
CAST IRON GAUFRES (FRENCH WAFFLES)
Number Of Ingredients 10
Steps:
- Preheat the waffle iron to the regular setting. (Gas stove 4)
- In a separate bowl, whisk together milk, 2 egg yolks, and vanilla.
- Pour over the dry ingredients and very gently stir until combined.
- Pour in the melted butter and continue mixing very gently until combined.
- beat the egg whites with a whisk until stiff.
- Slowly fold them into the batter
- Scoop the batter into your waffle iron in batches and cook
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GAUFRES FRENCH WAFFLES, EASY RECIPE - MY PARISIAN KITCHEN
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4.5/5 (24)Category Sweet Cooking BasicCuisine FrenchEstimated Reading Time 2 mins
- Put the flour in a bowl (or in the bowl of your food processor). Pour the milk-salt-sugar-butter hot mixture and combine until smooth.
- Then cook in your waffle maker previously lightly greased with paper towel covered with oil, a few minutes on each side.
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- Cut six ¾"-thick slices Texas toast, Pullman, or other white sandwich bread in half on a diagonal. Place on a wire rack set inside a rimmed baking sheet and let sit at least 3 hours and up to 12 hours to dry out. (Alternatively, if you are in a time crunch, bake in a 275° oven until bread is dry to the touch but has not taken on any color, about 30 minutes.)
- Preheat oven to 275°. Whisk 6 large eggs, ½ cup heavy cream, ¼ cup sugar, 1 tsp. vanilla extract, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. ground cinnamon, and ¼ tsp. freshly grated nutmeg in a large bowl to combine. Remove rack with bread from baking sheet and pour in egg mixture. Arrange bread in baking sheet and let soak 5 minutes. Turn bread over and let soak until most of the liquid is absorbed, about 5 minutes.
- Heat a waffle iron on medium-low. Melt 2 Tbsp. unsalted butter in a small microwave-safe bowl in a microwave on medium power, in 20-second intervals (or in the smallest saucepan you’ve got over medium heat). Using a pastry brush or balled-up paper towel, brush waffle iron lightly with butter. Add 2 pieces of soaked bread (4 if your iron will allow), close, and cook until steam dissipates and waffles are golden brown, about 4 minutes. Open iron and transfer waffles to a clean rimmed baking sheet; keep warm in the oven while you cook the remaining waffles.
- Combine ½ cup pure maple syrup and ¼ tsp. kosher salt in a small heatproof bowl. Melt ½ cup (1 stick) unsalted butter in the same small microwave-safe bowl in a microwave on medium power, in 20-second intervals (or in a small saucepan over medium heat). Gradually pour butter into syrup, whisking constantly until completely incorporated. If mixture does not come together or is too thick (it should look like a light, thin caramel sauce), warm slightly by placing bowl on the warm waffle iron or briefly in the oven, then whisk again.
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