| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Belgian | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1/8 | ts | Salt |
| 1 | Bottle beer | |
| 1/4 | c | Oil |
| 1 | Egg, slightly beaten | |
| 1 | tb | Grated lemon peel |
| 1/2 | ts | Lemon juice |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
These waffles are a crisp type and are often served for dessert topped with sweetened whipped cream and strawberries. They became famous at the Belgian pavilion at the 1962 New York World's Fair. Mix flour and salt. Add remaining ingredients. Beat just until smooth. Let batter sit 2 hours at room temperature or refrigerate overnight. This makes the waffles more tender. Bake in a waffle iron following manufacturer's directions. Spread the batter thin and bake until crisp and browned. Serve for dessert or breakfast. Yield depends on size of waffle iron. For example, one that makes 7-inch rounds will yield 4 large rounds that separate into 16 sections. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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