- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 eggs, separated
- 1 cup heavy whipping cream
- Maple syrup
- In a large bowl, combine flour and salt. In a small bowl, beat egg yolks on low speed; gradually add cream and beat for 1 minute. Add to flour mixture; combine on low speed, then beat on medium-high until smooth.
- In another bowl with clean beaters, beat egg whites on high until stiff peaks form. Gently fold into batter.
- Bake in a preheated waffle iron according to manufacturer's directions. Serve with syrup. Yield: 3 servings.
Originally published as Dutch Cream Waffles in Reminisce March/April 1994, p53
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Reviewed Feb. 14, 2014
"Just made this. I was unsure without baking powder how this would be, but it was magnificent! I did not have whipping cream but replaced it with a natural creamer and some orange zest to offset the extra sweetness. These waffles are WONDERFUL!"