Crème Fraiche Waffles… with Red Wine Cherries

Following on from the Cheesecake and the Curd Cheese Pastries, the season of enjoying the mellow fruitfulness preserved during the course of last summer and autumn continues with…

Waffles!

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

Eggs                                                                              3

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!

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