Crunchy waffles

  • 125 g Butter or margarine
  • 100 g Sugar
  • 1 packet Vanillin Sugar
  • 4 Eggs (size M)
  • 250 g flour
  • 250 g Schmand
  • or sour cream
  • fat
  • 250 g Lean quark
  • 50 g Sugar
  • 1 packet Vanillin sugar
  • zest and juice of 1 untreated lemon
  • 200 g whipped cream
  • 2 EL Boysenberry or
  • blackberry jam
40 minutes
easy
1.
Beat fat, sugar and vanilla sugar with the whisk of the hand mixer until foamy. Gradually stir in the eggs. Finally stir in the flour and sour cream Heat and grease the waffle maker.
2.
Bake eight waffles one by one from the batter until golden yellow, in the meantime quark, sugar, vanilla sugar, lemon zest and juice and 2 tablespoons Beat the cream until smooth. Beat the rest of the cream until stiff and fold in.
3.
Serve cream waffles with lemon quark and the jam. Garnish with a lemon wedge after topping.
1 serving approx.:
  • 940 kcal
  • 3930 kJ

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