Crispy Waffles With Salted Caramel Couls Recipes

CRISPY WAFFLES WITH SALTED CARAMEL COULIS

Steps:

• For salted caramel coulis:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides with wet pastry brush and swirling pan, about 10 minutes. Add heavy whipping cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Remove from heat. Stir in unsalted butter and fleur de sel or coarse salt. Transfer caramel to small pitcher or bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Stir over low heat just until warm enough to pour before using.
• For waffles:
• Whisk flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl to blend. Whisk whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add milk mixture to dry ingredients in large bowl and whisk until batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.
• Heat waffle iron according to manufacturer's instructions (medium-high heat). Brush grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with offset spatula. Close waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.
• Cut each waffle in half, forming either rectangles or triangles. Divide waffles among 4 plates. Dust with powdered sugar and drizzle with salted caramel coulis. Serve waffles, passing remaining salted caramel coulis separately.

CRISPY WAFFLES WITH SALTED CARAMEL COULIS

Steps:

• make salted caramel coulis
• Combine the sugar and water in a heavy medium saucepan. Stir over medium-low heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup is a deep amber color, occasionally brushing down the sides with a wet pastry brush and swirling the pan, about 10 minutes.
• Add the cream (mixture will bubble vigorously) and stir over low heat until any caramel bits dissolve. Remove from the heat. Stir in the butter and salt. Transfer the caramel to a small pitcher or bowl. Cool.
• make waffles
• Whisk the flour, sugar, baking powder, and salt in a large bowl to blend. Whisk the milk, eggs, and melted butter in a medium bowl to blend. Add the milk mixture to the dry ingredients in the large bowl and whisk until batter is smooth.
• Heat a waffle iron according to the manufacturer's instructions (medium-high heat). Brush the grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (heaping 1/2 cup batter for an 4 1/2 by 3 1/2-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.
• Cut each waffle in half, forming either rectangles or triangles. Divide the waffles among 4 plates. Dust with confectioners' sugar and drizzle with the coulis. Serve waffles, passing remaining salted caramel coulis separately.
• Special equipment: Waffle iron

WAFFLES WITH BANANA & SALTED CARAMEL SAUCE

Steps:

• Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.
• Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions. Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.
• Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.

CRISPY CORNMEAL WAFFLES

Steps:

• Preheat waffle iron.
• Set oven on low to keep waffles warm after they are cooked.
• Mix the dry ingredients together.
• In another bowl, mix the all the wet ingredients together including the melted butter.
• Pour the wet into the dry and mix just until they are combined.
• Lightly spray your waffle iron with non-stick and pour about 1/2 c.
• batter for each waffle.
• Cook until browned and crisp.
• NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.