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Revision as of 15:32, 4 February 2007
, 15:32, 4 February 2007no edit summary
Belgian Waffles
* 4 large eggs, separated
* 4 tablespoons (1/2 stick) unsalted butter (slightly chilled)
* 1/4 cup oat flour
* 1 cup sour cream
* 1/2 teaspoon pure vanilla extract
* 1/2 teaspoon salt
* grated nutmeg, optional
Beat the egg whites with an electric mixer until they form soft peaks. Set aside in another
bowl. In the same mixer bowl, cream the butter until fluffly and beat in the egg yolks --
one
at a time. Add the flour and sour cream alternately, beating well after each addition. Stir in
the vanilla, salt and nutmeg, if desired. Fold in the egg whites. Bake in a preheated waffle
iron according to manufacturer's directions.
Makes 3 very large belgian waffles.
'''Carb Count'''
:* 7.3 carbs per full waffle.
* 4 large eggs, separated
* 4 tablespoons (1/2 stick) unsalted butter (slightly chilled)
* 1/4 cup oat flour
* 1 cup sour cream
* 1/2 teaspoon pure vanilla extract
* 1/2 teaspoon salt
* grated nutmeg, optional
Beat the egg whites with an electric mixer until they form soft peaks. Set aside in another
bowl. In the same mixer bowl, cream the butter until fluffly and beat in the egg yolks --
one
at a time. Add the flour and sour cream alternately, beating well after each addition. Stir in
the vanilla, salt and nutmeg, if desired. Fold in the egg whites. Bake in a preheated waffle
iron according to manufacturer's directions.
Makes 3 very large belgian waffles.
'''Carb Count'''
:* 7.3 carbs per full waffle.
