Gaufres Liegeoises Preparation
Mix the yeast with 800 g of flour, the fine sugar, eggs and the milk and water. Leave to rise for 15 mins, then add the margarine, honey, 200 g flour, salt, vanilla and bicarbanate of soda. Mix to form a dough and leave to rise for 10 mins. Add the crushed loaf sugar, and divide into "patons" ( balls ), weighing from 90 to 140 g, depending on the size of the waffle iron. Cook in the greased iron. NOTES : Source: Cuisine Traditionnelle au pays de Liege. Editions Libro-Sciences Recipe by: Cuisine Traditionnelle au pays de Liege. Posted to EAT-L Digest 15 Feb 97 by Anja Wolle
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