Makes 8 to 12 waffles

This recipe is a bit of breakfast indulgence, with its fine, fluffy accompaniment of vanilla-laced crème fraîche and walnuts. I like to serve these for a Sunday brunch or for a special occasion such as the first breakfast when company comes to visit or a child’s birthday. They’re nutty and scrumptious. You can, of course, make the waffles without the topping—they are also delicious on their own.

INGREDIENTS:

For the Topping:

• 1 cup (250 ml) crème fraîche
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/4 cup (25 g) walnuts, lightly toasted and finely ground

For the Waffles:

• 1 1/2 cups (210 g) unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3 large eggs, separated
• 1 cup (250 ml) milk
• 1/4 cup (25 g) walnuts, lightly toasted and finely ground
• 1 tablespoon vanilla sugar (Chapter Breakfast)
• Mild vegetable oil, for oiling the waffle iron

PREPARATION:

For the Topping:

1. Whip the crème fraîche with the confectioners’ sugar until the cream holds soft peaks.
2. Fold in the vanilla and 1/4 cup (25 g) walnuts. Chill.

For the Waffles:

1. Preheat a waffle iron.
2. Sift together the flour, baking powder, and salt.
3. In a large bowl, whisk together the egg yolks and milk. Whisk in the dry ingredients, then whisk in the other 1/4 cup (25 g) walnuts.
4. In a large, clean bowl, whisk the egg whites until foamy, then whisk in the vanilla sugar. Continue whisking until the egg whites form soft peaks.
5. Fold the egg whites into the batter.
6. Brush the waffle iron with mild vegetable oil. Place about 1/3 cup batter in the iron and make the waffle according to the machine’s instructions.
7. Continue until all the batter is used, keeping the waffles warm in a low oven, making sure not to stack them so they do not soften.

SERVING:

1. Serve the waffles with the topping alongside.

NOTE: The recipe calls for walnuts, but you can also try Brazil nuts or macadamia nuts for a variation in taste. These waffles are also delicious on their own without the topping.