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3
BUTTERMILK BELGIAN
WAFFLES
Our traditional buttermilk waffles
can be dressed up with fresh fruit
or nuts mixed into the batter.
Makes 20 to 24 waffles
nonstick cooking spray
6 cups unbleached, all-purpose flour
¼ cup plus 2 tablespoons
granulated sugar
4 tablespoons baking powder
1½ teaspoons table salt
4 large eggs
2 cups buttermilk
2½ cups lowfat milk
1 teaspoon pure vanilla extract
1 cup unsalted butter, melted and
cooled to room temperature
1. Lightly coat a Cuisinart
®
Belgian Waffle
Maker with nonstick cooking spray.
Preheat to desired setting.
2. Put the flour, sugar, baking powder and
salt into a medium mixing bowl. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer and mix the dry ingredients on
speed 3 to sift.
3. Separate the eggs, placing the yolks and
whites into 2 large mixing bowls.
4. Put the buttermilk, milk, vanilla and melt
-
ed butter together into the bowl with the
egg yolks and mix on speed 2 to com-
bine until homogenous. Pour the liquid
ingredients into the dry ingredients and
mix on low speed until just combined.
5. Replace the mixing beaters with the
chef’s whisk. Whip egg whites by first
stirring whites on a low speed and gradu-
ally increase speed to 8 and whip until
firm peaks form, approximately 2 minutes
10 seconds.
6. Carefully incorporate the whites into bat-
ter base in 3 additions using the mixing
beaters. Be careful not to overmix.
7. Pour 2 cups of batter onto the prepared,
preheated waffle maker. Quickly and
carefully spread the batter evenly. Close
the cover and cook until tone sounds.
Serve immediately.
Note: If desired, we recommend holding the
waffles in a 200°F degree oven until all are
ready to serve.
Nutritional information per waffle:
Calories 160 (31% from fat) • carb. 23g • pro. 4g
• fat 5g • sat. fat 4g • chol. 25mg • sod. 280mg
• calc. 135mg • fiber 0g
CRÊPES WITH YOGURT
CREAM AND FRESH FRUIT
Makes 12 to 13 servings
½ cup heavy cream, cold
1½ teaspoons pure vanilla extract
pinch sea salt
¼ cup pure maple syrup
½ cup plain whole milk yogurt
1 recipe Sweet Crêpes (recipe
follows)
2 medium bananas, thinly sliced
1 pound fresh strawberries, hulled
and thinly sliced
powdered sugar, for finishing
1. Put the cream into a large mixing bowl.
Insert the chef’s whisk into the Cuisinart
®
Hand Mixer. Whip the cream starting on
speed 1 and gradually raising to speed
6 until medium-stiff peaks form, about 1
minute. Add the vanilla, salt and maple
syrup; mix until fully combined. Fold in
the yogurt.
2. Place 1 to 2 tablespoons of the yogurt
cream in the center of each crêpe and
then top with a portion of the bananas
and strawberries. Fold sides of crêpes
over. Dust with powdered sugar and
serve.
Nutritional information per filled crêpe:
Calories 186 (45% from fat) • carb. 21g • pro. 4g
• fat 10g • sat. fat 6g • chol. 79mg • sod. 138mg
• calc. 62mg • fiber 1g
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