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Belgian Waffles Recipe
|Fresh strawberries||1 Quart|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Vanilla ice cream||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Egg white||1 , stiffly beaten|
Serving size: Complete recipe
Calories 3312 Calories from Fat 1777
% Daily Value*
Total Fat 200 g307.1%
Saturated Fat 122.8 g613.9%
Trans Fat 0 g
Cholesterol 849.8 mg
Sodium 2265.3 mg94.4%
Total Carbohydrates 331 g110.2%
Dietary Fiber 24 g95.9%
Sugars 201.7 g
Protein 42 g84%
Vitamin A 78.1% Vitamin C 933%
Calcium 139.2% Iron 63%
*Based on a 2000 Calorie diet
Slice remaining strawberries; stir into crushed berry mixture.
In small mixing bowl beat whipping cream till it thickens but does not hold its shape.
Add vanilla ice cream by spoonfuls, beating just till smooth.
Refrigerate ice cream mixture while making waffles.
In a bowl combine sour cream, milk, melted butter, and egg yolk.
Stir together flour, 2 teaspoons sugar, baking powder, salt, and baking soda.
Stir dry mixture into sour cream mixture; beat till smooth.
Fold in stiffly beaten egg white, leaving a few fluffs (do not over-mix).
Bake in preheated waffle baker.
To serve, spoon strawberries over waffles; top with a dollop of ice cream mixture.