Soft in the middle, crisp on the outside and delicately fragrant, waffles are among the must-haves for indulgent moments to share. For an afternoon snack, a brunch or even an impromptu meal, they appeal to both young and old alike.
At Rouvinez, they are gladly enjoyed with a glass of milk for children… and an Echappée for the grown-ups. Adding beer to the batter gives it a particularly light, airy texture while adding more character to the recipe. Échappée Originale, with its malty notes and lovely freshness, enhances these homemade waffles with finesse.
Ingredients
- 250 g of flour
- 1 sachet of dry yeast or 1/2 cube of fresh yeast
- 2 eggs
- 1 pinch of salt
- 18.7 cl of milk
- 18.7 cl of Échappée Originale (i.e., half a 37.5 cl bottle)
- 30 g of caster sugar
Preparation
In a large bowl, mix the flour, yeast, sugar and pinch of salt. Add the eggs, then gradually incorporate the milk and Échappée until you obtain a smooth, runny batter.
Cover the batter and leave to rest for at least one hour at room temperature so it can develop all its lightness.
Heat the waffle iron, then cook the waffles until they are nicely golden and crisp.
A little gourmet tip
While the batter is resting, it would be a shame to let the remaining Échappée warm up… An excellent opportunity to enjoy a glass while waiting for the first waffles.
