Swedish Crepe-Style Waffles with Succulent Strawberries
If you're in the mood for a special treat, this week's strawberries were especially sweet and succulent. While relaxing during a recent respite in the Pennsylvania countryside, I experienced a very decadent way of enjoying them with my friend, Anna: On heart-shaped Swedish waffles. These aren't ordinary waffles; they're crepe-thin, crispy, buttery, and simply divine. Traditionally served on "Waffle Day," in Sweden, celebrating "Our Lady's Day," on March 25th, 9 months before Christmas (also known as the Christian holiday of "Annunciation"). Enjoy...
Katherine & Anna's Scrumptious and Luxurious Swedish Waffles with Strawberries
Serves... You decide the number!
3 eggs1 dl (3.4 ounces) Flour6 dl (2.4 cups) Whole Milk (or 1% Milk)1/4 cup melted, cooled Butter (or Canola Oil or Walnut Oil for a nutty flavor)Pinch of Salt, Sugar, or Vanilla (optional)
Topping:1/2 cup (or more) Plain Yogurt or Whipped Cream1 cup (or more) Strawberries1 teaspoon Maple SyrupA sprinkling of chopped Roasted Nuts1 sprig of fresh Mint (optional)
Add ingredients to a pitcher and whisk together. Grease the waffle iron with butter or oil for the first waffle. Since butter (or oil) is in the recipe, the waffle iron will not need to be greased again.
Pour a small amount of the mixture into the Euro Cuisine Eco Friendly Heart-Shaped Waffle Maker per instructions. When golden brown, carefully lift the waffle and place in the center of your plate (smother in butter if you're being especially decadent). Place the yogurt, berries, and roasted chopped nuts, if you wish, on the waffle. Drizzle maple syrup on top. Finish with a sprig of mint.
NOTE: Using butter and whole milk are occasional treats to be used sparingly. When Anna and I prepared them last weekend, we used 2% milk and butter in the recipe. I topped my waffle with Chobani nonfat plain yogurt with a little maple syrup drizzled on top. Anna used whipped cream!
