Dutch Cream Waffles Recipes

DUTCH CREAM WAFFLES WITH MAPLE HONEY BUTTER

Steps:

• 1. In a large mixing bowl, combine flour and salt. In a small mixing bowl beat egg yolks on low, add cream slowly while mixing. Beat for 1 minute. (I used half milk, as I didn't have enough cream) Add to flour mixture, mixing on low speed until mostly incorporated then mix on medium high speed until smooth.
• 2. In another bowl, beat egg whites on high until stiff peaks form. Gently fold into batter.
• 3. Preheat waffle iron. Drop 1/2 c or so of batter onto waffle iron and proceed according to manufacturer's instructions.
• 4. Serve warm with Maple Honey Butter and Warm Maple Syrup, if desired.
• 5. Maple Honey Butter: I almost always have this on hand. It is soooo good on so many things from bagels to squash. It stores well in refrigerator for up to a month, that's the longest I've ever had it last, so it might be good longer, but I don't know. lol Place all ingredients for the butter into a medium bowl and mix on low until incorporated, then on medium high for 2 minutes...you want to make sure your get it all whipped together or the maple syrup with start to break down the butter. (like separated) IF this happens to you after a couple days, just re beat it.

OVERNIGHT BELGIAN WAFFLES

Steps:

• The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
• The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
• Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
• Make-Ahead Plan
• Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.

DUTCH WAFFLE COOKIES

Steps:

• In large bowl, beat butter and sugar until blended. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into butter mixture., Shape level tablespoons of dough into balls; place 2 in. apart on a preheated waffle iron coated with cooking spray. Bake on medium heat until cookies are golden brown, 3-4 minutes. Remove to wire racks to cool. If desired, dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers. If desired, dust with additional confectioners' sugar.