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Ingredients
1 cup milk, warmed
1 packet dry yeast
3 large eggs
½ cup sugar
¾ teaspoon salt
2 teaspoons pure vanilla extract
2 ⅔ cups all-purpose flour
⅔ cup créme fraîche or heavy cream
1 stick unsalted butter, melted
1 tablespoon kirsch (optional)
Powdered sugar
Nutritional analysis per serving
28 grams carbs; 65 milligrams cholesterol; 229 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 1 gram fiber; 153 milligrams sodium; 5 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend milk and yeast. Let sit 3 minutes. Beat eggs with sugar, salt and vanilla.
- Step 2
Put flour in large bowl; make well in center. Pour milk mixture in center; add egg mixture and crème fraîche. Whisk liquid ingredients together; gradually incorporate flour. Add butter; whisk until batter is smooth. Stir in kirsch. Cover bowl. Let batter rise at room temperature 90 minutes.
- Step 3
Heat waffle iron. Spread batter across grids. Bake 2 minutes, turn and bake until golden. Cool to room temperature.
- Step 4
Dust waffles with sugar. Run under broiler till sugar caramelizes. Serve, cooled.
Private Notes
Comments
Unlike other NYT recipes that require the dough to rise/rest, this one doesn’t include that time at the top. You have to read through it to see the recipe is actually 2hrs, i.e. 30min prep and 90min resting/rising. That’s something that should be changed to ensure consistency and for anyone who doesn’t read entire recipes before selecting which to use.
Unlike other NYT recipes that require the dough to rise/rest, this one doesn’t include that time at the top. You have to read through it to see the recipe is actually 2hrs, i.e. 30min prep and 90min resting/rising. That’s something that should be changed to ensure consistency and for anyone who doesn’t read entire recipes before selecting which to use.