Silvercrest Delicious Waffle Recipes User Manual download pdf (Page 39)

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13. Cheese Waffles

For approx. 8 waffles

200 g soft butter

4 tbsp. sour cream

500 g flour

12 tbsp. grated Parmesan cheese

300 ml mineral water

1 pinch salt

Fold down and heat up the waffle iron.

Knead the butter, sour cream, flour, Parmesan chee-

se, mineral water and some salt into a smooth

batter.

Place about 2 tablespoons of batter into the middle

of each lower baking surface, then close the waffle

iron. Let each waffle bake for about 3 minutes until

golden brown. Place the finished waffles on a

cooling rack.

14. Tomato Waffles

For approx. 8 waffles

5 eggs

100 g soft butter

1 tsp. salt

8 tbsp. butter milk

150 g flour

100 g dried tomatoes in oil

3 stalks of basil

Fold down and heat up the waffle iron.

Separate the eggs. Beat the egg whites stiff. Stir the

egg yolks with butter and salt. Stir in the butter milk

and flour.

Drain the tomatoes and cut them into small pieces.

Wash the basil and shake dry. Pluck off the leaves

and cut into small pieces. Stir the tomatoes and ba-

sil into the batter, then cut in the egg white. Stir the

batter occasionally so the tomato pieces are

distributed evenly.

Place about 2 tablespoons of batter into the middle

of each lower baking surface, then close the waffle

iron. Let each waffle bake for about 4 minutes until

golden brown. Let the finished waffles cool on a

cooling rack.

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