Belgian Waffles with Smoked Salmon, Crème Fraîche & Edible Flowers – Christiann Koepke
These waffles are equally delicious a beautiful. Makes for a stunning spring brunch!
- 6 Tablespoons butter melted
- 240 g 1 ½ cups all-purpose flour
- 81 g ½ cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 8 oz 1 cup creme fraiche (or greek yogurt)
- 8 oz 1 cup buttermilk
- 4 large eggs separated
- 1 teaspoon vanilla
- Coconut spray oil for waffle iron
Toppings:
- 4 oz ½ cup crème fraîche
- 250 g ½ pound thinly sliced smoked salmon
- 15 g ¼ cup finely chopped fresh chives
- 15 g ¼ cup finely chopped fresh dill
- Edible flowers
- In small saucepan over medium heat, melt butter. Remove and allow to cool slightly.
- In a medium bowl, add dry ingredients. Whisk to combine.
- In a separate small bowl, whisk together creme fraiche, buttermilk, egg YOLKS, vanilla, and melted butter.
- In mixer with whisk attachment, whip egg whites until light and frothy.
- Pour wet ingredients (step 3) into dry ingredients (step 2). Gently stir, do not overmix.
- With a spatula, fold the egg whites into the batter to make airy and fluffy.
- Warm waffle iron and spray with coconut spray oil.
- Once the waffle iron is warmed up, pour as much batter as you like into the iron to make the desired size.
- After all your waffles have been made, add as much or little of the toppings to make a beautiful piece of art. Enjoy eating this feast with the women that have made a difference in your life!