Lagrange Premium Gaufres Betriebsanleitung Seite 72

adding the lemonade and then the baking powder and cooled
melted butter. Whisk until the batter is completely uniform.
Leave to stand for 30 to 60 minutes.
Enjoy these waffles warm sprinkled with icing sugar.
Savoury Waffles
WAFFLES WITH HAM
- 500 g flour
- 1 pinch salt
- 1 packet yeast
- ¾ L liquid (water, milk and, if you like, a glass of dry white wine)
- 200 g ham, finely chopped
- 3 or 4 eggs
- 125 g butter
Pour the flour into a mixing bowl. Add the salt, yeast and egg
yolks. Whisk together, blending in the water and white wine. Add
the melted butter. Continue whisking. Add the finely chopped
ham. Blend in the egg whites after whipping them. Leave to stand
for 30 minutes.
Serve these waffles immediately.
WAFFLES AU GRUYÈRE
Follow the same recipe as above, substituting 200 g of grated
Gruyère cheese.
HAM AND CHEESE WAFFLES
Follow the same recipe as above, using 200 g of ham and 200 g
of grated Gruyère.
- 500 g flour
- 1 pinch salt
- 1 packet yeast
- ¾ L liquid (half water, half milk)
- 125 g butter
- 4 eggs
- parsley and chives
- 250 g cooked corn, drained (canned corn)
Pour the flour into a mixing bowl. Add the salt and yeast. Beat with
a whisk to blend in the liquid. Add the butter that you had mel-
ted and left to cool. Add the eggs. Continue whisking thoroughly.
Stir in the corn. Lastly, add the parsley and chives, finely chopped.
Leave to stand for 30 minutes. Serve these waffles piping hot, top-
ped with a tomato onion vinaigrette if desired.
- 8 potatoes
- 200 g flour
- 1 pinch salt
- 1 packet yeast
- 3 eggs
- ¾ L liquid (half water, half milk)
- 125 g butter
- 1 bunch parsley
- 4 slices light ham
- 4 tomatoes, sliced
- olive oil
Steam the potatoes until just cooked. Allow to cool. Peel and
grate.
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WAFFLES BRESSANES
WAFFLES EN CRIQUE