Title: Cream-Filled Waffles
Categories: Breakfast
Yield: 4 Servings
| WAFFLES |
| 1/4 | c | Sugar |
| 2 | c | Plus 2 TB warm milk (110ø) |
| 2 | pk | Active dry yeast |
| 3 1/2 | c | All-purpose flour |
| | | Pinch salt |
| 1/2 | c | Plus 1 tbsp. butter |
| 4 | | Eggs |
| | | Grated peel of 1/2 lemon |
| | | Oil |
| FILLING |
| 1 1/4 | c | Whipping cream |
| 1/4 | c | Powdered sugar,sifted |
Waffles: Stir pinch of salt into warm milk;sprinkle with yeast.Let stand 5
minutes or until surface is frothy.Stir gently to moisten any dry particles
remaining on top.Sift flour,remaining sugar and salt into large bowl.Melt
butter;cool slightly.Lightly beat butter,eggs and lemon peel into yeast
mixture.Pour into flour mixture.Beat well until batter begins to
bubble.Cover and let rise in warm place 25 minutes. Heat waffle
iron,brushing inside well with oil.Put a little of the batter in waffle
iron for each waffle.Cook until golden brown,5 to 7 minutes,depending on
temperature of iron.Break up waffles into sections.Cool on rack. Filling:
Beat cream and powdered sugar until stiff.Put into pastry bag fitted with
fluted nozzle.Fill pairs of cooled waffles with piped whipped cream
mixture.Sprinkle with additional powdered sugar.