| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Breakfast, Waffles |
4 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 4 |
ts |
Baking powder |
| 2 |
tb |
Sugar |
| 2 |
tb |
Finely sliced chives |
| 1 |
tb |
Finely chopped thyme |
| 1 |
tb |
Chopped Italian parsley |
| 1 |
tb |
Finely chopped fresh sage |
| 5 |
oz |
Unsalted butter |
| 1 1/2 |
c |
Milk |
| 2 |
|
Eggs, beaten |
INSTRUCTIONS
Chef Carole Wagner Greenwood of the Tabard Inn says the restaurant
will serve these waffles with asparagus and topped with sauteed
morels in an herb garlic butter in the spring, when the asparagus
comes in season at the Tabard Farm.
Makes 4 large waffles.
Sift dry ingredients together. Stir in chopped fresh herbs. Heat
butter and milk until butter is melted. Cool slightly before whisking
in eggs. Quickly whisk in dry ingredients.
Make waffles according to waffle iron instructions, greasing iron
well - or make as small pancakes in a non-stick skillet.
Per waffle: 481 calories; 13 grams protein; 59 grams carbohydrates; 21
grams fat; 12 grams saturated fat; 188 milligrams cholesterol; 955
milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”