that I needed to taste waffles, so he organized une soirée de gaufres and invited our friends Patricia and Rachel and their respective sons, Robin and Thomas. The secret to the batter, he confided in me, is to make it a few hours ahead and let it rest. An important ingredient is sucre vergeoise, or cassonade - a blond or brown sugar made from sugar beets - popular in northern France and Belgium. While the batter was resting, we walked to the store for cream so we could make chantilly. Alexandre switched out the dining room table so we could all have a place to sit, brought in wood for the fire, and we were ready to go.We put two waffle irons, or gaufriers, in the middle of the table, brought out the toppings (Nutella, powdered sugar, regular sugar and the whipped cream) and we were in business. No meat, fruit or vegetables in this meal, no sir. The boys were in heaven while the girls were trying to enjoy the meal without thinking too much about the calories.
2 comments:
Did you remember to tell them that we add peanut butter?
Mom
Peanut butter and maple syrup didn't even cross my mind because these waffles tasted nothing like ours.
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