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7
EN
Heat Krups Wafe Maker to desired Shade.
In large bowl, mix our, sugar, baking powder and salt until well mixed. In medium bowl,
whisk milk, butter and egg yolks until blended. Pour into dry ingredients and stir until mixed.
In large clean bowl, beat egg whites with electric beater on high speed until stiff peaks
form. Fold into batter.
When "Ready" light is on and audible tone sounds, spoon and spread about 1/2 cup of the
batter in each square of bottom plate. Close and latch lid.
Cook until "Ready" light is on and audible tone sounds. Remove wafes and repeat twice,
until all batter is used.
Tips: To keep wafes hot, heat oven to 200°F. Place large cooling rack on large cookie
sheet and place in oven to heat. Transfer cooked wafes to cooling rack to keep warm
while cooking rest of wafes.
These wafes freeze well. Cool completely and package in freezer storage bags. To reheat,
toast in toaster oven or toaster with wide toast slots until heated through and crisp. You
can also reheat in 350°F oven.
Monte Cristo Waffles
Total Time: 25 minutes
Yield: 8 (4 1/2-inch) wafes
Ingredients:
- 2 cups all-purpose our
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shredded Swiss cheese (4 oz)
- 1 cup nely chopped cooked ham
- 2 eggs, beaten
- 2 cups milk
- 1/3 cup vegetable oil
- Raspberry syrup, warmed if desired
Heat Krups Wafe Maker to desired Shade.
In large bowl, mix our, baking powder and salt until well mixed. Stir in cheese and ham.
In medium bowl, whisk eggs, milk and oil until blended. Pour into dry ingredients and stir
until mixed.
When "Ready" light is on and audible tone sounds, spoon and spread about 1/2 cup of the
batter in each square of bottom plate. Close and latch lid.
Cook until "Ready" light is on and signal sounds. Repeat with remaining batter. Serve with
raspberry syrup.
Orange Chocolate Chip Dessert Waffles
Total Time: 25 minutes
Yield: 8 (4 1/2-inch) wafes
Ingredients:
- 1 1/2 cups all-purpose our
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, separated
- 2 tablespoons grated orange peel
- 1/2 cup butter, melted, cooled
- 1/2 cup sour cream
- 1/2 cup orange juice
- 1/2 cup buttermilk
- 1/3 cup miniature semisweet chocolate
chips
TOPPING
- 1 cup orange marmalade
- 1/2 cup orange juice
- 1/2 cup whipping cream
- 2 tablespoons sugar
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