Apple waffles with raspberry sauce
12 servings
40 minutes
A very tender and tasty option for a weekend breakfast, when the usual omelettes and porridges have already become boring and you can cook something without rushing. The apple in the dough makes the waffles more airy and unusual.
1
Prepare waffles: peel the apples, cut them in half, remove the seeds, and slice them into thin sticks 2-3 mm thick.
- Sweet apples: 3 pieces
2
Melt butter or margarine.
- Butter: 30 g
3
Whisk 2 eggs and 2 yolks separately with 50 grams of brown sugar and a packet of vanilla sugar.
- Chicken egg: 4 pieces
- Chicken egg: 4 pieces
- Brown sugar: 100 g
- Vanilla sugar: 30 g
4
Carefully add flour, baking powder, melted butter, and milk to the egg mixture and mix everything well.
- Wheat flour: 330 g
- Baking powder: 10 g
- Butter: 30 g
- Milk: 150 ml
5
Add apples to the prepared dough and mix well again. The consistency of the dough should resemble very thick sour cream.
- Sweet apples: 3 pieces
6
Whisk 2 egg whites with salt until frothy and gently fold the foam into the batter. This will give the batter airiness.
- Chicken egg: 4 pieces
7
Bake in a preheated waffle maker, previously greased with vegetable oil.
- Butter: 30 g
8
Place the ready waffles on a rack. As they cool on the rack, the waffles will retain their slightly crispy crust.
9
Mix raspberries with the remaining sugar and heat in a saucepan until the sugar dissolves. Then blend until smooth and strain the sauce through a fine sieve to remove the seeds.
- Frozen raspberries: 150 g
- Brown sugar: 100 g
10
Divide the mixture into two equal parts. Add cream to one part to give the sauce a softer pink color and a slightly creamy taste. The remaining sauce can be stored in the refrigerator or frozen.
- Cream 10%: 2 tablespoons
11
Waffles can be served hot, warm, or cold. The plate can be decorated with two sauces: rich raspberry and delicate cream, or you can dip the waffles in the sauce so that one side is completely covered (for example, using a fork).