25th March was the World Waffle Day. Almost everyone loves waffles, they are a quick and good treat to coffee or tea or even a glass of cold milk. Waffles comes in a variety of different types; cakey, crispy, soft and the list goes on. The norwegian waffle is typically thin and is made in heart-shaped form while the first waffles in Europe actually were of square shape just like the famous belgian waffels.I decided to make some waffels as it has been a while and what could be more tempting than crispy waffels with whipped cream, ice cream, tropical fruits and chocolate fudge sauce?
Usually when we make crispy waffles at home we use a recipe which calls for cream and you do not need any butter cause of all the fat in the cream. This time I tried another recipe from the norwegian cooking book which is made without cream, but with yeast and butter. The yeast makes the waffles keep crispy even when they have turned cold. And these were really good, everyone loved them!
Whipped cream is a must supply for waffles whether you are eating them with fruits or jam or whatever you like. Vanilla ice cream goes well with strawberry jam and you may use any flavor of ice cream you like. There are no inhibitions, only your imaginations sets the limit.
We had tropical fruits like kiwi and mango at home so I cut them in cubes and served them with cream. I just love mango with cold vanilla ice cream, it makes a amazing combination of flavors! Fresh strawberries are also delicious with whipped cream or vanilla ice cream.
And some good chocolate fudge sauce has to be included. This is an regular hot chocolate fudge sauce which is even delicious as cold and I use the same sauce for brownies, ice cream, cookies, waffles and all the other goodies that needs a good chocolate sauce. This tastes almost like the chocolate sundae sauce which is served with ice cream at Mc Donalds.
Makes about 6-8 Waffles
I n g r e d i e n t s
100 g butter
4 dl milk
10 g yeast, fresh or 2 tsp dry yeast
3 dl all-purpose flour
1. Melt the butter and let cool in room temperature
2. Warm the milk until it reaches 37C for fresh yeast or 45C for dry yeast
3. For fresh yeast; dissolve it directly in the lukewarm milk, for dry yeast; mix it with flour
4. Add the flour to the milk, whisk until mixed and let rest for about 30-45 minutes at room temperature
5. Add the cooled melted butter and mix until combined
6. Bake the waffles in a waffle-maker until golden brown in color using about 3/4 to 1 dl batter for each waffle and rest them individually on a baking rack
Enjoy with ice cream, whipped cream, jam, fruits, chocolate sauce or whatever you would like!
Make the chocolate fudge sauce (scroll down to the end of page for recipe):
Chocolate Fudge Sauce
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