Operation Manual

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Soft belgian waffles
Enjoy crusty and soft waffles.
Makes 16 waffles
Cooking time: approximately 5 to 5 ½ min
500 g plain flour, ½ tbsp baking powder, 400 g melted butter, 400 g caster sugar, 200 ml
milk, ½ packet vanilla sugar or ½ tsp vanilla essence, 5 eggs.
Beat the egg whites to form stiff peaks. Beat the egg yolks. Gradually add the remaining
ingredients, finishing with the stiffly beaten egg whites. This batter is best made the day
before and kept in the refrigerator.
Sponge waffles
Add lemon zest for delicious waffles.
Makes 10 waffles
Cooking time: approximately 3 to 3 ½ min
5 egg yolks, 5 tbsp hot water, 100 g caster sugar, grated zest of one lemon, 150 g plain flour,
½ tsp baking powder, 5 egg whites.
Beat together the egg yolks, water, sugar and lemon zest. Combine the flour and baking
powder and add them to the mixture. Beat the egg whites to form stiff peaks and fold them
into the mixture.
Vanilla waffles
An exotic vanilla delight.
Makes 14 waffles
Cooking time: approximately 3 to 4 min
200 g butter, 50 g caster sugar, vanilla pod or 1 tsp vanilla essence, pinch salt, 6 eggs, 300
g plain flour, 2 tsp baking powder, ¼ litre milk, 1 tbsp rum.
Cream the butter with the sugar, vanilla and salt. Combine the flour and baking powder and
add to the mixture. Gradually add the milk and eggs, then the rum.
Cheese waffles
Ideal for aperitif time!
Makes 20 waffles
Cooking time: approximately 4 to 4 ½ min
100 g butter, 8 egg yolks, ½ tsp salt, 500 g plain flour, ½ tsp baking powder, 50 g grated
Parmesan, ½ litre water, 8 egg whites (stiffly beaten).
Cream the butter until soft. Combine the flour and baking powder. Add in order the egg
yolks, salt, flour, cheese and water. Fold in the stiffly beaten egg whites.
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