Amber’s Absolute – Waffles of Insane Greatness

Well hello there, Mr. Waffle of Insane Greatness

Anyone watch that show on Food Network, back in the day called Tyler’s Ultimate??

No?

Ah, so it was just me geeking out over the cutest celebrity cook since the Pillsbury Dough Boy.  Now that I mention it, they have currently stared to look more alike.  But I say, that’s just more of that cutie Tyler to love…

Source

Anyway, the concept of the show was to travel around the globe to find the best renditions of a particular dish (Can I have that gig, by the way?  Traveling AND cooking AND getting paid for it!?).  He would then take the best parts of each version to make ‘Tyler’s Ultimate’.  The “no need to search for another, this is the best there is” recipe.

Just like my boy T, I also enjoy piecing together various recipes, while adding anything that may take it over the edge.  I see recipes as more of a suggestion, a work in progress, than something that is finished and perfect. What I love about cooking is there is constant adjusting and changing, developing and improving.  There is no wrong answer, just the evolution of a dish.

But, once and a while, I will fiddle (and fiddle, and fiddle again) with a recipe enough to find my Ultimate version.  It’s the recipe that is so freaking delicious, there is no need to search for another. It.Is.Perfect.

And we shall call it Amber’s Absolute…a nod to my buddy Ty.

These crispy beauties are begging for some syrup and butter

I cannot take claim to the name Waffles of Insane Greatness, though I wish I could because it’s a FANTASTIC name.  I think I might just call everything I make “The (fill in the blank) of Insane Greatness” because it is so fun to say.  But there’s a lot of pressure that comes with such a name, so I will reserve it for these waffles only.

The original recipe can be found here or here.  I have taken this recipe and added a bit more “bling” if you will.  My two secret weapons:

Brown butter and creme fraiche.

You now know my go-to ingredients to take almost ANYTHING to the next level.  You’re welcome.

These two additions take an incredibly light and crispy waffle and add some subtle sophistication.  Think The Hamptons vs. Jersey Shore. Where would you rather vacation??

Butter and Syrup is all you need to make these the perfect breakfast

Waffles of Insane Greatness
Yields about 16 small square Belgian waffles (4 rounds in this waffle iron)
Adapted From - Aretha Frankenstein’s Recipe found on Food Network & Food 52

Ingredients:
1 ½ cups All-Purpose Flour
½ cup Cornstarch
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2/3 cup Skim Milk
2 (8oz) containers Creme Fraiche – or Sour Cream
1 ½ sticks Melted, Browned Butter
2 Eggs, Separated
2 Tbsp Sugar, separated
1 Tbsp Vanilla Extract
Butter And Pure Maple Syrup, for serving

Directions:
Brown butter in either a medium saucepan over a medium high heat or in a large see-through container a microwave (on high between 4-6 minutes depending on the strength of your microwave oven).  You want the butter to turn a rich brown color and smell very nutty.  The more brown it is, the more flavor it will infuse into the batter, but the greater chance it can burn.  Keep your eyes on the cooking butter at all times!  Let cool to room temp.

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt (if using salted butter above, you may omit); mix well. In a large bowl, mix together the two containers
of creme friache and skim milk.  Add the browned butter (cooled to room temp or will re-solidfy into the creme friache mixture), egg yolks, 1 Tbsp sugar and vanilla and mix well.   Add the flour to the liquids and mix just until incorporated (small lumps are fine). Let the batter sit for 30 minutes.

Five minutes before batter is ready, whip egg whites  with a tablespoon of sugar until stiff.  Fold into waffle batter, very carefully until just mixed.  This is what gives you the feather-light texture.

Heat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and pure maple syrup or hold in a 200 degree oven, directly on the
rack (don’t stack them or they’ll get soggy). These also reheat very well in the toaster.

Ambah’s Notes:

1) If you cannot find any creme fraiche, you can do one of two things: 1) substitute sour cream, but it won’t taste nearly as creamy  OR 2) mix 2 cups heavy cream with 2 tbsp buttermilk or yogurt and let sit for 12-24 hours (see Serious Eats for full instructions)

2) Please, please, please don’t skimp on letting the batter sit for 30 minutes before folding in the egg whites, it really lightens the batter.

3) If you are crazy, or just plain forgot to brown the butter, just use 1 stick of melted, not delicious browned butter.