The crème fraiche makes these waffles wonderfully moist… and the Red Wine Syrup in which the cherries are preserved thickens up into a truly decadent sauce …
Crème Fraiche Waffles
Prep. Time: about 10 minutes
Cooking time: about 15 minutes
Makes 8 to 10 waffles
Crème fraiche 300 g
Sugar 100 g
Vanilla essence 2 to 3 drops
Grated zest of half an untreated lemon
Plain flour 250 g
Baking powder 1 tsp
1) Combine the crème fraiche with the sugar, vanilla and lemon zest. Beat in the eggs, one at a time, until you have a smooth, creamy batter.
2) Combine the flour and baking powder, sift, and fold into the batter, mixing well.
3) Heat your waffle iron to about one setting below maximum, grease the surfaces (if required) and spoon the mixture onto the waffle iron in portions (rather too little than too much!) and cook until golden brown – a little longer will give you crispier but still moist waffles, a little less will give you soft, moist waffles.
4) Leave to cool on a wire rack, without stacking (otherwise they will go soggy).
Enjoy with a portion of mellow fruitfulness out of the orchard … as well as cream and/or ice cream of course!