| 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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