Friday, August 20, 2010

Belgian Waffles with Salted Caramel Sauce

We have a new favorite breakfast...
Salted Caramel Sauce
1/2 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
3 1/2 Tbsp butter
1/2 tsp fleur de sel salt
In a heavy medium saucepan stir the water and sugar until dissolved. Increase heat and boil without stirring until the syrup is a golden amber color, 8-10 minutes. (You can wet the sides of the pan with a pastry brush and swirl pan if it starts to burn.) Add heavy cream and stir over low heat (mixture will boil and sieze, but keep until it is all blended again). Remove from heat, and add butter and fleur de sel. Pour sauce into a serving pitcher or bowl and set aside to cool. You can make this a day ahead and keep in the fridge. Warm slightly before serving.
1 3/4 cup flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 2/3 skim milk
2 large eggs
6 Tbsp melted butter, slightly cooled
Whisk all dry ingredients together in a large bowl. Whisk remaining ingredients in a medium bowl. Add milk mixture to dry mixture in large bowl and whisk until batter is smooth.
Heat Belgian waffle iron. Spray lightly with cooking spray and pour about 1/2 cup batter over each waffle section. Close waffle iron and cook until golden brown, about 5 minutes. Serve waffles with fruit and caramel sauce. Yum!
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