Buttermilk Belgian Waffles Ingredients: • 4 medium eggs • 1 packet of dry yeast • 2 and 1/2 cup of flour • 2 cups of luke warm buttermilk • 1/2 cup of melted butter • 1 Tablespoon of sugar • 1 teaspoon of vanilla • 1/2 teaspoon of salt • Sift together the flour, sugar and salt in a bowl and set aside. Preparation: • In a separate bowl dissolve one yeast packet in luke warm buttermilk. Separate 4 eggs, keeping the egg whites in a separate bowl. • Egg yolks should be beaten and then mixed with the buttermilk and yeast mixture and add the vanilla here too. • Add the flour mixture to the egg yolk/buttermilk mixture and stir. Then stir in the melted butter. Now beat the egg whites until they are stiff and "peaked" and then fold them into the batter. • Let the batter sit 20 - 45 minutes. • Scoop about a 1 to 1 1/2 cup in the the Belgian waffle iron. • Batter is thick so it is easy to spread along the iron. I have a flip top so it's about 2 minutes baking each side.
Blintzes
Ingredients:
• 1 large egg
• 1 and 1/2 cups milk
• 1 cup all-purpose flour
• nonstick cooking spray
• 1/2 teaspoon shortening
• 1 carton low-fat or light ricotta cheese - (15 ounce)
• 2 Tablespoons orange marmalade
• 1 Tablespoon sugar
• 1/8 teaspoon ground cinnamon
• 2/3 cup light dairy sour cream
• 5 Tablespoons orange marmalade
• 1/2 cup fresh raspberries or blueberries
Preparation:
• For crepes: -
• In a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick coating.
• Preheat skillet over medium heat. Remove from heat and pour in about 2 tablespoons batter. Lift and tilt skillet to spread batter.
• Return skillet to heat; cook 30 to 60 seconds or until browned on 1 side only.
• Remove from pan. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed.
• Spray a shallow baking pan with nonstick coating. Set aside. For filling, in a bowl combine ricotta cheese, the 2 tablespoons orange marmalade, the sugar, and cinnamon. Spoon about 2 tablespoons filling onto the unbrowned side of a crepe; spread out slightly.
• To fold: -
1) Fold in half. Fold in half again, forming a wedge;
or 2) Fold like a burrito by folding in the sides and then rolling forward over the filling like a cigar.
• Arrange assembled blintzes in prepared pan.
• Bake in a 350 degree F oven for 15 to 20 minutes or until heated through. To serve, spoon 2 teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with powdered sugar and berries.
Ingredients:
• 1 large egg
• 1 and 1/2 cups milk
• 1 cup all-purpose flour
• nonstick cooking spray
• 1/2 teaspoon shortening
• 1 carton low-fat or light ricotta cheese - (15 ounce)
• 2 Tablespoons orange marmalade
• 1 Tablespoon sugar
• 1/8 teaspoon ground cinnamon
• 2/3 cup light dairy sour cream
• 5 Tablespoons orange marmalade
• 1/2 cup fresh raspberries or blueberries
Preparation:
• For crepes: -
• In a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick coating.
• Preheat skillet over medium heat. Remove from heat and pour in about 2 tablespoons batter. Lift and tilt skillet to spread batter.
• Return skillet to heat; cook 30 to 60 seconds or until browned on 1 side only.
• Remove from pan. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed.
• Spray a shallow baking pan with nonstick coating. Set aside. For filling, in a bowl combine ricotta cheese, the 2 tablespoons orange marmalade, the sugar, and cinnamon. Spoon about 2 tablespoons filling onto the unbrowned side of a crepe; spread out slightly.
• To fold: -
1) Fold in half. Fold in half again, forming a wedge;
or 2) Fold like a burrito by folding in the sides and then rolling forward over the filling like a cigar.
• Arrange assembled blintzes in prepared pan.
• Bake in a 350 degree F oven for 15 to 20 minutes or until heated through. To serve, spoon 2 teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with powdered sugar and berries.
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