HAZELNUT WAFFLES WITH BERRY COULIS
November 29, 2011 11:44AM
Hazelnuts add texture and flavor to waffles, which can be made ahead and kept warm or even frozen, then re-heated. | Scott Keeler~SHNS
Updated: January 1, 2012 8:06AM
Balthazar is a popular bistro in New York, and this is one of its favorite brunch dishes. If you don’t have whole wheat flour on hand, increase the amount of all-purpose flour. Make the sauce first and keep it warm while you make the waffles, which you can keep warm in a low oven, or even freeze and reheat.
MAKES 6 OR MORE SERVINGS
WARM BERRY COULIS 6 cups berries, divided (use a blend of fresh strawberries, raspberries, blueberries and blackberries or a frozen bagged mix) 1 tablespoon fresh lemon juice WAFFLES
6 cups berries, divided (use a blend of fresh strawberries, raspberries, blueberries and blackberries or a frozen bagged mix)
1 tablespoon fresh lemon juice
1/4 cup honey 3 cups flour 1 tablespoon baking powder
3 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda 3 large eggs 1 1 cup sour cream 1 cup chopped roasted hazelnuts
3 large eggs
11/2 cups whole milk
1 cup sour cream
1 cup chopped roasted hazelnuts
To make waffles: Melt butter with honey in small saucepan over low heat. In large bowl, whisk together flours, baking powder, salt and baking soda. In smaller bowl, whisk together eggs, milk and sour cream. Slowly add wet ingredients to dry ingredients and stir until well blended. Add honey-butter mixture and hazelnuts and combine.
Cook in preheated waffle iron according to manufacturer’s directions.
Serve waffles warm, sprinkled with confectioners’ sugar and warm berry coulis (or butter and maple syrup).
Nutrition facts per serving: 845 calories, 41 g fat, 16 g saturated fat, 169 mg cholesterol, 107 g carbohydrates, 45 g sugars, 18 g protein, 304 mg sodium, 8 g fiber