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Cookies & Milk Belgian Waffles

Cookies & Milk Belgian Waffles

  • Author: Loreto
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 35
  • Yield: 6 large waffles 1x
  • Category: Breakfast/Brunch
  • Method: Waffle iron
  • Cuisine: International

Description

Cookies & Milk Belgian Waffles. Imagine that crispy surfaced and soft billowy interior of a regular waffle with an added twist! Pockets of luxurious cookies and milk spread lingering throughout a product made by Penotti® a brand with a choice tantalizing your taste buds with delicious all-natural ingredients with incredible delectable flavor and texture. Planning a brunch? These would be a perfect addition!


Ingredients

Waffles:

  • 2 cups all-purpose, unbleached flour
  • 1 and 2/3 cups milk
  • 1/3 cup melted butter unsalted
  • 2 large organic free-range eggs
  • 1 teaspoon real vanilla
  • 1 teaspoon cinnamon
  • 2 Tablespoons organic brown sugar
  • 1 Tablespoon baking powder
  • dash of salt
  • 280 g Duo Penotti® Cookies & Milk spread

Sauce:

  • 4 Tablespoons Duo Penotti® Hazelnut & Caramel Spread
  • 1 Tablespoon butter
  • 23 tsp half and half cream
  • 1 teaspoon organic maple syrup

Topping:

  • 6 Tablespoons good quality vanilla bean ice cream
  • 1/2 cup frozen blueberries
  • 1 teaspoon sugar

Instructions

Waffles:

  1. Preheat waffle iron.
  2. In a sifter add flour, salt, baking powder, sugar, cinnamon.
  3. Sift dry ingredients into a large bowl.
  4. Melt butter and let cool a bit.
  5. In another bowl add eggs, milk, vanilla, melted butter, and blend.
  6. Pour the wet ingredients a little at a time into the dry until mixed well.
  7. With a spoon drop morsels of Cookies & Milk into the batter and swirl with a whisk breaking them up a bit but leaving it a bit lumpy.
  8. Open waffle iron, place batter into the iron just to cover bottom plate.
  9. Close iron, turn over and cook for 2 minutes (I usually set the iron to about a 5 to heat up then turn it to a 3 and 1/2 – 4 using the first waffle to gauge cooking time and heat).
  10. Take waffle out of iron.

Sauce:

  1. In a small sauce pot place in butter, Hazelnut & Caramel Spread, and maple syrup. Add half & half cream a little at a time until desired texture is achieved.
  2. On low heat cook and whisk continuously until mixture becomes smooth and velvety. Leave on very low heat to just stay warm until ready to serve.
  3. In another small saucepan place blueberries and sugar and on low heat stir and let simmer until blueberries thicken. Take off heat and set aside.

Plating:

  1. Cut waffle into quarters and stack artistically upright.
  2. Drizzle Hazelnut & Caramel maple butter sauce on top letting it drip off the sides.
  3. Finish with a dollop of vanilla bean ice cream and a spoonful of blueberry mixture.
  4. Ready to serve. Enjoy!

Notes

  1. The toppings are only suggestions, be creative and use some of your favorites, and most of all have fun!
  2. You may have extra batter and be able to make 1/2 to 3/4 of another waffle.
  3. The total time incorporates making the sauce and blueberries while waffles are cooking.

Nutrition

  • Serving Size: 6 servings
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