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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use. | 2. Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands. | 3. Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape. | 4. Crumble the dough and drop the pieces into the egg whites. | 5. Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved. | 6. Heat up a waffle iron. | 7. When it is hot (but not too hot), drop the batter onto the iron in the desired serving size. | 8. I usually get about 12 waffles roughly 4-5 inches in diameter from this recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4		separated	286.0	1.44	25.12	19.02
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
sugar	2	tablespoons	granulated	319.8	60.008	10.01	4.992
purpose flour	4	cups		-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
butter	1	cup	melted	171.0	7.857	5.343	14.4
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.