Westbend Croquade M001 Instrucciones Y Recetas página 8

Thin Waffles
Sweet, crispy and crunchy - ideal for ice cream cones or rolled waffles.
GRID 6" x 7" (M004) or Waffle Cone (M008)
INGREDIENTS
- 2 cups all purpose flour
- ¾ cup sugar
- 3 eggs, room temperature
- 1 stick +6 tbsp. butter,
melted and cooled
- 2 tbsp. vanilla sugar
(see helpful hints)
- 1 pinch of salt
PREPARATION
1. Beat eggs and sugar until smooth. Add the salt, vanilla sugar, and melted butter
and stir well.
2. Fold in the flour in small amounts until a soft, paste like mixture is formed.
3. Preheat the waffle iron to 7 on the thermostat.
4. Pour 2 tbsp. batter into the center of the plate, close the cover and turn several
times so the batter spreads evenly while cooking.
5. Due to the thinness of the waffles cooking time is only 2-3 minutes for golden,
crunchy results.
6. Note: If the waffles are cracking during cooking add more flour and remix batter.
The hot waffles will be very delicate until cooled.
7. For flat waffles, remove with fork and let cool on parchment paper. For cones or
rolled waffles, remove carefully and quickly roll around a spatula handle or other
appropriately shaped kitchen tool. Let cool completely to hold shape.
8
Thin Waffles with Sugar
Crunchy and sweet like a cookie. Great served with coffee, or as a com-
plement to afternoon tea.
YIELD 14-16 waffles
INGREDIENTS
- 4 cups all purpose flour
- 1 ¾ cups fine sugar (see helpful hints)
- 3 tbsp. vanilla sugar (see helpful hints)
- 5 eggs, beaten
- 3 sticks + 4 tbsp. butter, melted
- 1 pinch of salt
PREPARATION
1. Pour flour into a large mixing bowl. Add the sugars and salt. Stir to combine.
2. Make a well in the center of the flour mixture and add the beaten eggs. Fold the
3. Add the melted butter and stir until combined. The batter will be smooth and shiny.
4. Cover and leave to rest in a cool place for at least two hours.
5. Preheat the waffle iron to 7 on the dial.
6. Form the batter into small elongated ovals that are shorter than the height of the
7. Cool completely before serving.
GRID 6" x 7" (M004) YIELD 18-20 waffles RESTING TIME 2 hours
flour into the egg mixture.
grid, as the dough will expand as cooking. Place the dough onto the center of the
plate, close the cover and turn several times so the batter spreads evenly while
cooking. Cook until brown.