| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Belgian |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 2 |
c |
Milk; lukewarm, about 115 degrees |
| 1 |
tb |
Sugar |
| 4 |
|
Eggs; separated, whites beaten to stiff peaks |
| 1 |
ts |
Vanilla extract |
| 2 1/2 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Unsalted butter; melted |
| 2 |
c |
Strawberries; hulled and halved |
INSTRUCTIONS
Prep: 15 min, Cook: 5 min, plus rising time. Sprinkle yeast over warm milk
in a large mixing bowl. Stir in sugar and set aside 5 minutes. Beat egg
yolks and vanilla in a small bowl. Stir into yeast mixture. Sift flour and
salt together in a bowl and stir into liquid ingredients. Stir in melted
butter and mix thoroughly. Carefully fold in beaten egg whites. Cover
loosely and set aside to let rise in a warm place about 45 minutes, until
mixture doubles in volume. Preheat waffle iron. When hot, lightly brush
waffle iron surface with oil. Pour 3/4 cup batter per waffle onto hot iron.
Close and bake 4-5 minutes or until iron stops steaming. Open cover and use
fork to remove waffle. Continue with remaining batter. Serve immediately
with strawberries and desired toppings or keep warm in 200°F oven until
ready to serve.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998
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