Gaufres (French waffles)
Updated May 8, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups milk
- Salt to taste, if desired
- ¼cup melted butter
- 1½cups flour
- 6eggs, lightly beaten
- 1cup heavy cream
Nutritional analysis per serving (9 servings)
281 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 8 grams protein; 302 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one cup of the milk in a saucepan, and add the salt and butter. Bring to the simmer. Remove from the heat.
- Step 2
Add the flour immediately, beating constantly with a wire whisk.
- Step 3
Return the mixture to the heat, stirring constantly until mixture comes away from the sides of the bowl. Pour the mixture into the bowl of an electric mixer and start beating on low speed. Add two eggs at a time, beating well after each addition. Beat in the remaining milk and the cream. This will produce a thin, lumpy batter.
- Step 4
Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.
Private Notes
Comments
After I added the flour to the simmering milk and butter, I beat it with a spoon until it pulled away from the pan. Then I put the batter in the bowl of my stand mixer and mixed gently with the paddle mixer while I added the eggs one at a time, mixing each until it was fully incorporated. Then I added the cream and the milk slowly, scraping the bowl often. The resulting batter was even and about the thickness of other waffle batters. The waffles were delicious and light.
I didn't have milk so I substituted oat milk for it and it worked perfectly! These are delicious!
After I added the flour to the simmering milk and butter, I beat it with a spoon until it pulled away from the pan. Then I put the batter in the bowl of my stand mixer and mixed gently with the paddle mixer while I added the eggs one at a time, mixing each until it was fully incorporated. Then I added the cream and the milk slowly, scraping the bowl often. The resulting batter was even and about the thickness of other waffle batters. The waffles were delicious and light.
This puffs up a *lot* in the waffle iron, so be careful about how much batter you use, and be sure to scoop from deep in your bowl to incorporate the lumps with each batch. I recommend cooking longer than you think it needs; they tasted best when they cooked to a deep mahogany color. Light, crispy and delicious.
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