| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Plain flour |
| 2 |
|
Eggs |
| 1 1/2 |
oz |
Melted butter |
| 8 |
tb |
Milk |
|
|
Oil for greasing |
| 4 |
oz |
Raspberries |
| 4 |
oz |
Strawberries |
| 2 |
tb |
Honey |
| 1 |
tb |
Creme fraiche |
| 1 |
tb |
Fresh mint; chopped |
|
|
Mint leaves for garnish |
INSTRUCTIONS
WAFFLES
RASPBERRY SAUCE
Separate the egg yolks from the whites. Whisk the yolks, milk and butter
together. Whisk the egg whites until they are stiff. Place the flour in a
bowl and mix in the egg yolk mixture. Fold in the egg whites. To do this,
add a little of the egg white first to 'loosen' the mixture and then add
the rest, folding in very carefully so as not to lose any air.
Grease waffle plate with oil and then when hot pour in the batter and
close.
Place the honey in a saucepan and heat. Add the strawberries, raspberries
and mint. Shake the pan without mashing the fruit and remove from the heat.
To serve, remove the waffles from the waffle pan on to a plate. Pour over
the fruit, add a tablespoon of creme fraiche, and garnish with mint leaves.
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Converted by MM_Buster v2.0l.
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