Wafﬂes are one part great yeast batter, and one part knowing how to use a wafﬂe iron. You can’t make an omelet without cracking a few eggs, so don’t expect to become a wafﬂe-making maven without tearing and burning a few of these .
125 ml / 1⁄2 water, warm
50 g / 1⁄4 cup granulated sugar
1 package dry active yeast
115 g / 1⁄2 cups Crystal Margarine, melted
315 g / 2 1⁄2 All-purpose flour
1 g / 1⁄4 tsp salt
10 ml / 2 tsp vanilla extract
2 eggs, separated
500 ml / 2 cups milk, warm
pinch of ground nutmeg
250 ml / 1 cup 25% whipping cream
10 g / 2 tbsp icing sugar
450 g / 2 cups of peaches, pit removed and sliced, fresh or frozen
- In a large mixing bowl, dissolve the sugar into the warm water. Sprinkle the sweetened water with the yeast and allow it to sit for 2 minutes.
- Into the bowl with the yeast and water add the ﬂour, melted Crystal Margarine, salt, vanilla extract, egg yolks, nutmeg, and warm milk (reserve the egg whites in a separate,small mixing bowl). Combine with an electric mixer until smooth.
- Cover tightly with plastic wrap. Set aside in a warm area for 30 minutes, or until the dough has doubled in size.
- Meanwhile, prepare the peaches. Warm a small saucepan over medium heat. Add to it 2 tbsp of Crystal Margarine.
- Once the margarine begins to bubble, add the peaches, stirring them about to coat them with melted margarine. Cook for 1 minute.
- Add ½ cup of granulated sugar and the orange juice.
- Let the mixture simmer until the sauce has thickened slightly, about 2 minutes. Remove from heat.
- Serve warm, or make ahead and serve chilled.
- To prepare the whipped cream, pour the 35% cream and icing sugar into a small bowl. Beat with an electric mixer until it reaches medium peaks.
- Once the dough has doubled, warm the wafﬂe iron
- Beat the reserved egg whites with an electric mixer until they reach medium to stiff peaks.
- Gently fold the whipped whites into the batter, in 3 parts, taking care not to deﬂate the mixture too much.
- Brush the wafﬂe iron with Crystal Margarine.
- Using a ladle, pour approximately ¾ cup of batter into the wafﬂe iron. Close the iron and allow the batter to cook until it is golden and releases from the iron. This should take about 2 minutes, but cooking times may vary. Do not push down on the iron to try to make the wafﬂes cook faster. This will only make them difﬁcult to remove.
- Continue cooking wafﬂes until all of the batter is used. If you want to make the wafﬂes ahead of time, keep them in a warm oven, covered with a damp towel
- Serve each wafﬂe topped with the stewed peaches, a dollop of whipped cream, and a drizzle of maple syrup.
- Any fresh, seasonal fruit can be substituted for peaches when making the topping for these wafﬂes.
- For an extra kick of ﬂavour, try adding an ounce of Triple Sec to the cooked fruit topping.
- You can store these wafﬂes in a freezer bag until you need them. To reheat, pop them in a toaster or the oven.