French Waffles with Cointreau Cream
These French Waffles are delectably crunchy on the outside and fluffy in the middle. Easy to whip up, they are dairy-free – simply serve them with fruit or a dusting of icing sugar. If not allergic to dairy then the traditional topping of fruit or jam and cream might tickle your fancy. For a more festive version serve with this Cointreau whipped cream an chocolate shavings.
When I first drafted this post it started with “Greetings from Poland, where many of my childhood food memories are still truly alive and well!”
After three weeks away that had us exploring seasonal food of France, Spain and Poland, I realised just how many traditional Polish street foods I’ve been missing. Fresh sunflower kernels and walnuts for one. A few other savouries and many sweet treats like these crunchy on the outside, fluffy in the middle French-style waffles or gaufres. Gofry in Polish. Unfortunately somewhere between accidentally leaving my laptop behind in Spain while nursing a bad bout of tonsillitis, and having no time and little internet access on the last leg of our trip, the draft never quite made it into the world. Until now, with us back in Sydney!
I must have mentioned some of these cravings to Mum, because she ended getting me a small waffle iron as a gift, so sweet! I didn’t waste much time before the first batch of lattice-patterned treats was ready to devour.
Traditionally, in Poland and France for that matter, they are served with a dusting of icing sugar or whipped cream and jam – Anathoth’s rhubarb and berry variety would work really well, or fresh fruit. To lend an Aussie twist to my recipe I used Brookfarm’s Lemon Myrtle Macadamia Oil instead of butter for the batter, and for a grown up version I whipped up some cream with Cointreau. A grating or LovingEarth’s Orange and Gubinge Chocolate completed the citrusy waffle indulgence.
- 160g plain unbleached flour
- 1 tsp caster sugar or stevia
- pinch of sea salt
- 50g (lemon myrtle) macadamia oil*
- 2 eggs, whites and yolks separated
- 1 cup milk*
- 1 tsp lemon zest
- 1 cup fresh (whipping) cream*
- 2 tbsp Cointreau
- 2-3 squares dark chocolate*
- In a large bowl whisk together the flour, sugar, salt, macadamia oil, yolks and half the milk until smooth. Add remaining milk and zest and set the mixture aside for 10 minutes to "develop".
- Heat waffle iron to hot.
- In the meantime, beat whites until firm peaks form. Add the whites to the mixture and fold through gently.
- Ladle batter onto the hot waffle iron and cook for 4 minutes or until the waffles are starting to turn golden brown and the steam stops coming from the machine.
- Whip cream with Cointreau until soft peaks form. Transfer to a serving dish.
- Dollop waffles with the whipped cream and a dusting of chocolate shavings.
Nut-free option: use melted butter or another light-tasting oil instead of macadamia oil.