Creme Fraiche Waffles

by Anja

I have a confession to make: I love waffles so much, I could eat them every day. Over the last few years I've been on a mission to try as many different waffle recipes as possible to find the perfect one.

It’s been a delicious journey, trying probably at least fifty different recipes. Some recipes I tried several times, giving them my own little twist to make them better. The perfect waffle should be so good that you don’t want any toppings – just the pure waffle taste (although waffles are always great with fresh berries). I love the dense yeast based Belgian sugar waffles (and have found a few pretty good recipes that I will share later), but also lighter, fluffier, baking-powder based waffles.

I really love Marjan's waffle recipe (please do try if you haven't yet, you will not be disappointed!), but there is this one problem I have with it. My cravings for waffles often come suddenly, unplanned with no time left for letting the batter sit overnight. It's often on rainy days, when my girls and I crave something sweet and comforting and decide to make waffles (as a side note, in Europe waffles are usually eaten not for breakfast, but for sweet afternoon treats). At these moments I need a recipe that will have waffles ready for us to enjoy in just a few minutes. I realized I've been coming back to this creme fraiche recipe here a lot. It's so easy and so delicious. So whenever you want to make waffles on the spur of the moment, try these here.

Ingredients (for about 10-12 waffles)

1 3/4 cups all-purpose flour ( I often use a mix of wholegrain and all-purpose)
2 tablespoons sugar (I use natural cane sugar)
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup creme fraiche (sour cream)
3 large eggs

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids.

Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth, do not over mix.

Spoon about 1/4 cup of the batter onto your waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve with powdered sugar, fresh berries, and whipped cream if you like.


From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique