Creative Cooking with Your Waffle Maker: 8 Easy Recipes

I gave my first workshop, and on top of that, it was a pastry workshop. As you know, I'm more of a foodie who prefers "cooking" over "baking." Complicated recipes and multiple techniques aren't for me, so give me simple baking recipes.

Like these recipes that I made using a waffle maker with no less than 14 (!) different plates. So you can't just use it for classic waffles, there are also plates for toast, crispy waffle cookies, madeleines, poffertjes, etc.

Well, I loved this workshop and the feedback I received afterwards made me really happy. It was a fantastic group of amateur bakers who gave it their all for three hours.

Some practical tips for baking waffles

1. Zorg er steeds voor dat alle ingrediënten op kamertemperatuur zijn;
2. Zeef de bloem en vermijd zo klonters in het deeg;
3. Weeg alle ingrediënten correct af (bakken is exacte wetenschap);
4. Warm jouw wafelijzer op in gesloten toestand;
5. Smeer de bakplaten vóór elke eerste bakbeurt in met wat olie, ook al hebben de wafelplaten een anti-baklaag;
6. Sluit het wafelijzer onmiddellijk na het toevoegen van het beslag - zo bekom je een wafel die aan beide zijden dezelfde kleur heeft;
7. Gebruik een timer en respecteer de baktijd. Open je het wafelijzer te snel, dan blijft het deeg aan de bakplaten kleven;
8. Gebruik een wafelvork om jouw wafels uit het wafelijzer te halen;
9. Laat jouw wafels afkoelen op een rooster - zo vermijd je condensatie;
10. Bewaar wafels best in een plastiek of blikken doos. Je kan ze ook invriezen, zorg dat ze zorgvuldig verpakt zijn.

The Workshop & the Recipes

The group was made up of 16 people, divided across the 4 kitchen islands we had available. Each group of 4 people made 1 sweet AND 1 savory recipe. Then, we gathered all the preparations and presented them as a brunch on a single large table. The types of plates used: island 1 worked with the poffertjes plate, island 2 with the waffle plate, island 3 with the madeleine plate and finally island 4 with the filled waffle plate. Four different plates, eight different recipes.

The first island made classic poffertjes and, for a change, savory potato and garden herb poffertjes. The classic poffertjes can be served, for example at snack time, with powdered sugar, blueberries and mint leaves for decoration. The potato and herb poffertjes can be served as appetizers and topped with a dollop of sour cream (feel free to mix this with a bit of mayonnaise and season with salt, pepper, and finely chopped chives) and salmon roe or caviar. An edible flower on top is also very pretty.

Island number 2 prepared fluffy vanilla waffles and breakfast quesadillas with egg, avocado, and tomato. Decorate the vanilla waffles with powdered sugar. The quesadillas are perfect for lunch and can be served with a dipping sauce made with sour cream, mayonnaise, chopped chives, salt, and pepper.

The third island chose classic madeleines and savory madeleines with parmesan and sun-dried tomatoes. The classic madeleines can be left plain or sprinkled with powdered sugar. You can also, for example, dip one half in melted chocolate. The savory madeleines were decorated with arugula and served with chili oil.

Finally, island 4 baked filled waffles with apple and raspberry compote and savory filled waffles with herb cheese and smoked salmon. Decorate the raspberry waffles with extra powdered sugar, some fresh raspberries, and mint leaves. The savory waffles are served with watercress or arugula.

All the recipes are available on FRITEL's website. 😋

Two recipes are not mine: the classic madeleines, which are a recipe by famous pastry chef Sarah Renson, and the filled waffles with apple-raspberry compote, a recipe found at Hap & Tap. Give credit where credit is due, as I always say! The recipe for the fluffy vanilla waffles is mine and you can find it here on Lizzylizzblog.

By Lizzylizz on September 23, 2024