Try these savory waffles with creamed
chicken, chipped beef or cream fraiche. Here's a recipe to make your own cream
1 C. heavy cream
1/2 C. sour cream
In a bowl, combine the creams. Cover with plastic wrap. Let cream stand at room
temperature until it has thickened, about 16 - 24 hours. Refrigerate. Cream
fraiche will keep a week in the refrigerator.
Herb and Onion Savory Waffles
2 large eggs separated
1 3/4 C. milk
6 T. melted butter
2 C. flour
1/2 t. salt
1 T. baking powder
2 T. grated onion
1/2 t. sage
1/2 t. thyme
1 T. fresh chopped parsley.
Heat waffle iron. Beat egg whites until stiff and set aside.
In a medium size bowl, combine egg yolks, milk and melted butter. Add flour,
salt and baking powder. Stir to blend well. Add the onion and spices. Fold in
the egg whites until just mixed.
Spray with oil the grids on the waffle iron. Ladle or pour enough batter to
cover two-thirds of the grid. Close the waffle grill and cook until the steam
stops, about 5 minutes. When the waffle is done, lift the lid and remove the
waffle with a fork. Repeat with remaining batter.