| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Belgian |
Breakfast |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 3 |
|
Eggs; separated |
| 1 |
c |
Milk |
| 1 |
c |
Heavy cream; ( I use half and half ) |
| 1 |
tb |
Plus 1 tsp. grated lemon rind; (optional) |
| 3 |
tb |
Melted butter |
INSTRUCTIONS
Combine dry ingred. in a separate bowl. In a small bowl, beat egg yolks
slightly. Stir in milk and cream. Blend in flour mixture until smooth. Stir
in lemon rind and melted butter. Beat egg whites in bowl until stiff but
not to dry peaks. Fold gently into batter. Bake in waffle iron until golden
brown. Serve immediately or place on cooling racks and freeze in ziploc
bags for future enjoyment .Enjoy.
NOTES : From: HDMLJPSKE
Posted to EAT-L Digest by Aquasea221 <Aquasea221@AOL.COM> on Apr 14, 1998
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