Blueberry waffles

Step 1/ 6

• ¼ lemon (zest)
• 70 g all-purpose flour
• 100 ml cream
• 1 egg yolks
• 15 g butter
• ¼ vanilla bean
• salt

• standing mixer or hand mixer with beaters
• fine grater

Zest lemon and orange and set aside. In a standing mixer, add flour, cream, egg yolk, butter, part of vanilla bean, part of lemon zest, and a pinch of salt. Beat until a smooth, even dough forms. Transfer to a bowl and set aside.

Step 2/ 6

• 1 egg whites
• 30 g sugar

Add egg whites and part of sugar to standing mixer with a fresh bowl and beat until stiff peaks form.

Step 3/ 6

• large bowl
• spatula

In a large bowl, fold egg whites and sugar into rest of the batter.

Step 4/ 6

• 50 g sugar
• ¼ lemon (juice)
• ¼ orange (juice)
• 75 g blueberries (frozen)
• ¼ vanilla pod
• ¼ lemon (zest)
• ¼ orange (zest)

• large saucepan

For the blueberry sauce, caramelize remainder of sugar in a large saucepan over medium-low heat for approx. 3 – 5 min., stirring constantly. Deglaze with lemon and orange juice. Then, add frozen blueberries, remainder of vanilla pod, and zest from lemon and orange and continue to cook for approx. 5 – 7 min. until sauce thickens.

Step 5/ 6

• 125 g blueberries (fresh)

Add fresh blueberries to pan and continue to cook for another 1 – 2 min.

Step 6/ 6

• butter for greasing
• confectioner's sugar for garnish

• waffle maker

Preheat a waffle maker and grease with some butter. Pour some of the batter into waffle maker and cook for approx. 3 – 4 min. or until golden brown. Serve straightaway with blueberry sauce. Garnish with confectioner’s sugar, if desired.

Enjoy your meal!