Bubble Waffles Sweet and Savory

Prep 15 min·Cook 20 min·Total 35 min·4 waffles per batter·VEGETARIAN·470 kcal

Bubble waffle rolled into a cone in a glass with ice cream, strawberries, chocolate and sprinkles

Ingredients

For the sweet batter

200 gr (7 oz.) flour
2 tsp baking powder
2 Tbsp cornstarch
100 gr (3.5 oz.) sugar
2 eggs
240 ml (1 cup) milk
120 ml (1/2 cup) water
2 tsp vanilla extract
4 Tbsp butter (melted)

For the savory batter

200 gr (7 oz.) flour
2 tsp baking powder
2 Tbsp cornstarch
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
100 gr (3.5 oz.) grated Parmesan
2 eggs
240 ml (1 cup) milk
120 ml (1/2 cup) water
2 tsp olive oil

For the tomato mozzarella filling

200 gr (7 oz.) cherry tomatoes
200 gr (7 oz.) mozzarella (or mini mozzarella balls)
1 bunch fresh basil
2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper (to taste)
balsamic glaze (for drizzling)

For the sweet filling

200 gr (7 oz.) fresh strawberries
vanilla ice cream (to taste)
whipped cream (to taste)
chocolate and sprinkles (to taste)

Equipment: Bubble waffle iron, 2 bowls, Whisk, Glasses or cups for serving

Instructions

Mix the sweet batter

1.Combine the flour, baking powder, cornstarch and sugar in a bowl.
2.Whisk the eggs, milk, water, vanilla extract and melted butter together in a second bowl.
3.Add the wet ingredients to the dry ones and stir into a smooth batter.
4.Let the batter rest for 10 minutes.

Mix the savory batter

1.Combine the flour, baking powder, cornstarch, salt, oregano and basil in a bowl and fold in the grated Parmesan.
2.Whisk the eggs, milk, water and olive oil together in a second bowl.
3.Add the wet ingredients to the dry ones and stir into a smooth batter.
4.Let this batter rest for 10 minutes as well.

Prepare the fillings

1.For the savory version, cut the cherry tomatoes and the mozzarella into small pieces and put them in a bowl.
2.Roughly chop the fresh basil, add it and toss everything with the olive oil, balsamic vinegar, salt and pepper.
3.For the sweet version, wash and slice the strawberries and set out the remaining toppings.

Cook the bubble waffles

1.Preheat the bubble waffle iron and grease it lightly.
2.Pour in one portion of batter, close the iron and flip it once so the batter runs into both halves.
3.Cook the waffle for 4 to 5 minutes until golden, and repeat until all the batter is used up.
4.Lay the finished waffles out singly on a rack so they stay crisp.

Fill and serve

1.Roll the waffles into a cone while still warm and stand them in a glass or a cup.
2.Fill the sweet waffles with strawberries, vanilla ice cream, whipped cream, chocolate and sprinkles.
3.Fill the savory waffles with the tomato mozzarella mixture and drizzle with balsamic glaze if you like.

Notes

Tip from my kitchen: the cornstarch is not a detail, it is the reason for the crisp shell and the airy bubbles. Never leave it out, and give the batter its full 10 minutes of rest afterwards. The iron has to be completely preheated before the first batter goes in, otherwise the waffle sticks and tears when you open it. Roll immediately, while the waffle is still warm and pliable, because once cooled it cracks. The nutrition figures are for one sweet waffle without filling, since everyone loads them differently anyway. And do make both batters on the same evening, that is the whole appeal of this street food.

Nutrition per serving: 470 kcal · 10 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook