The wafflesalso called waffle, are soft wafer cakes cooked between two hot plates. To prepare them you need to have the appropriate waffle maker. On the market there are all shapes and sizes. The common feature is a honeycomb design from which the name gaufre derives, a legacy of old French. Their origin is quite ancient, it is even thought that they come from ancient Greece. During the Middle Ages they then spread throughout Europe, up to Belgium where today they are one of the typical sweets. Originally they were served in a savory version with cheese and honey. A combination that I recommend you try anyway. They come today served with fresh fruit and maple syrup, but also cream, ice cream and powdered sugar. In addition to Belgium, waffles can also be found in France, Germany and Scandinavia. The recipes differ from each other in the doses of sugar, consistency and shape. They are a typical preparation of the period before Lent, during which they were prepared to wish health and luck.

Preparation

1

Divide the yolk from the white. Beat the red vigorously with the sugar.

2

Separately whip the white.

3

Combine the two compounds, mixing gently from the bottom up.

4

Add the sifted flour and melted butter, keeping a tablespoon aside. Also add the seeds of the vanilla bean.

5

With the leftover spoonful of butter, grease the waffle maker plates.

6

Heat the plate and pour a ladle of batter.

7

Close the waffle maker and cook for 3-4 minutes. Time depends on the power of the plates.

8

Remove the wafer, place it on a plate and continue until the batter is used up.
Serve with maple syrup, cream and strawberries.