Recipe suggestions
Vanilla wafes (approx. 10 pieces)
Ingredients:
180 g of soft butter ■
180 g of sugar ■
2 packets of vanilla sugar ■
4 eggs ■
500 g of our ■
1 teaspoon of baking powder ■
1 l of milk ■
Preparation:
Whip the soft butter with the sugar and
vanilla sugar to a froth. Stir in the eggs
one by one. Finally add the our, baking
powder and milk and stir to a smooth,
thick-textured mixture.
Close the lid and heat up the appliance.
Only ll the lower hot plate with enough
mixture so that it is just covered (approxi-
mately 2 ladles or 200 ml). Work quickly
to prevent the wafe mixture from burning
onto the lower hotplate. Close the lid.
After approximately 15 seconds, turn the
appliance 180° and after approximately 5
minutes, turn back and bake the wafes
until the are nished. Depending on the
taste, the overall baking time is 5-8 min-
utes.
Remove the wafe from the appliance and
allow them to cool down on a baking grille.
Liège wafes (approx. 10 pieces)
Ingredients:
650 ml of milk ■
1 fresh yeast (42 g) ■
400 g of our ■
1 pinch of salt ■
1 packet of vanilla sugar ■
3 eggs ■
200 g melted butter ■
200 g of sugar (large sugar crystals, ■
pearl sugar)
Preparation:
Dissolve the yeast in lukewarm milk. Add
our, salt and vanilla sugar to the bowl and
mix well with the yeast-milk and the eggs.
Allow the mixture to rest at a warm loca-
tion for approximately 40 minutes. Finally
stir in the melted but no longer hot butter
and the large sugar crystals.
Close the lid and heat up the appliance.
Pour 2 tablespoons (100-150 ml) from the
mixture into the middle of the lower hot-
plate and close the lid. After approximately
15 seconds, turn the appliance 180°, after
approximately 3 minutes turn back again
and bake the wafe until it is a golden
brown (overall baking time of 4-6 minutes).
Remove the wafe from the appliance and
allow them to cool down on a baking grille.
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