Waffles with vanilla are a typical dessert from France and Belgium, but are well-known throughout Europe.
They are made with flour, milk, eggs, sugar, and yeast, cooked in special plates, often interchangeable, which give them a distinctive shape; then they are filled in various ways according to taste.
The waffles are crispy on the outside and soft inside, and the surface has a distinct honeycomb pattern.
Breakfast with vanilla waffles is simply fabulous, but here are some recipes that will be perfect for this important part of the day.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 20 waffles
- Cooking methods: Griddle
- Cuisine: French
- Seasonality: All Seasons
- Energy 144.75 (Kcal)
- Carbohydrates 18.16 (g) of which sugars 6.34 (g)
- Proteins 3.03 (g)
- Fat 6.99 (g) of which saturated 4.35 (g)of which unsaturated 2.63 (g)
- Fibers 0.53 (g)
- Sodium 8.82 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for vanilla waffles
- 3 cups all-purpose flour
- 5.6 oz butter
- 0.5 cup sugar
- 0.5 cup milk
- 2 eggs
- 0.25 oz active dry yeast
- 1 teaspoon vanilla extract
- to taste powdered sugar
Tools
- Crepe Maker
Preparation of vanilla waffles
Heat the milk and butter in a saucepan until the butter is melted. Set aside to cool slightly.
In a bowl, combine the flour, sugar, and the yeast that you have dissolved with a bit of warm milk taken from the total. Add the slightly beaten eggs and the melted butter in milk. Mix carefully and cover with a clean cloth. Let rest for an hour in a sheltered place.
Once the resting time is over, heat the waffle iron.Take a small amount of batter from the bowl using two tablespoons, about the size of an egg, placing it directly on the hot iron, lower the lid and let the vanilla waffles cook until golden. It will take about 4-5 minutes.
Place the vanilla waffles on the serving plate and dust them with powdered sugar before serving.
Waffles are delicious freshly made but tend to harden over time. They can be stored in an airtight container for a few days.
Origin of Waffles or Gaufre
The origins of this dessert date back to Ancient Greece, when waffles made their first appearance.
They were then refined around the year 1000, when hot irons were used as plates for cooking the batter.
The plates gradually evolved to obtain the shapes we know today.
Back then, these molds were mainly used by priests to make hosts, today they are commonly used in both home and professional kitchens.
Archaeological evidence suggests that, in the year 1000, gaufre were eaten with cheese and honey.
The gaufre made its first appearance in France around 1400 when Mr. Gaufre prepared the batter with flour, salt, and wine.
This recipe crossed French borders spreading to England, Belgium, Germany, adapting to local traditions and slowly modifying the recipe.
The traditional recipe for this delicacy was written around 1600: mix together white flour, warm cream, soft fresh butter, and yeast.
Mix well until the flour is well incorporated.
Add twelve egg yolks, or half the number of whole eggs, and combine the milk.
The dough must rest in a warm place for at least four hours, to rise properly before cooking.
Purists argue that waffles should be eaten as they are or just dusted with sugar, without any filling.
