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Herbed Waffles with Creamed Beef

 Herbed Waffles with Creamed Beef
Meet the Cook: This is a nice recipe to whip up when you come home from church. I adapted it from one I saw in an old cookbook. It's a little different way to use herbs. We're the parents of two, both now grown, and the grandparents of three. -Lois McCormick, Muncy, Pennsylvania
3 ServingsPrep/Total Time: 30 min.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-3/4 cups milk
  • 6 tablespoons butter, melted
  • 2 eggs, separated
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated onion
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2-1/2 cups milk
  • 1/4 teaspoon dried thyme
  • 1 package (4 ounces) shredded dried beef
  • Chopped fresh parsley, optional


  • Combine the first three ingredients; set aside. In a bowl, beat milk,
  • butter, egg yolks, parsley, onion, sage and thyme. Gradually add dry
  • ingredients; mix well. Beat egg whites until stiff peaks form; fold
  • into batter. Bake in a preheated waffle iron according to

2 of 2

Herbed Waffles with Creamed Beef (continued)

Directions (continued)

  • manufacturer's directions until golden brown.
  • Meanwhile, in a saucepan, melt butter; add flour. Whisk in milk and
  • thyme; bring to a boil. Cook and stir for 2 minutes or until thick.
  • Add the beef and heat through. Serve over waffles. Sprinkle with
  • parsley if desired. Yield: 7 waffles (6 inches).
Nutritional Facts: 1 serving (2 each) equals 1,089 calories, 63 g fat (37 g saturated fat), 328 mg cholesterol, 2,782 mg sodium, 93 g carbohydrate, 3 g fiber, 37 g protein.