Waffles are the most requested breakfast item in our house and not just any waffles but yeast-raised waffles. This takes planning, you have to make the batter the night before. These waffles come out light and airy with a crisp outside, the ultimate in waffles in our house. The full recipe usually makes enough for leftovers which is another bonus. This recipe has been our go to for waffles since it was published in the L.A. Times. When I told my husband that smoked salmon waffles were on the rotation for French Fridays, I was surprised that he said he did not want them. He does not like smoked salmon and neither do I but I was willing to try anything especially if it is in a waffle.
Problem number 2, I don’t make waffles or pancakes and generally weekend breakfast. That domain goes to my husband. We have been married 14 years and I have never made the waffles, it is a marriage made in heaven. So could I pull this off without messing it up? I had visions of batter over flowing the sides or waffles sticking and breaking in two.
But alas our trusty Villaware waffle maker did not let me down and I managed to not spill or stick any waffles.
I ate 3/4 of one of these for lunch and it was very filling. The creme fraiche was a nice accompaniment. It was definitely a twist to have a savory waffle. Although I enjoyed these while I ate them, they did leave an after taste of fish in my mouth which was no bueno. If you would like to make these link here: smoked salmon waffles.
We also made the chicken b’stilla. My husband likes Moroccan food and we had chicken thighs and filo sheets on hand so we made it. He made the filling and I did the filo sheets. It mostly came out perfect but our bottom crust was a little soggy but delicious all the same. Would definitely make this one again.
These recipes are part of my cooking adventures with an online cooking group French Fridays with Dorie as we cook our way through Around my French Table by Dorie Greenspan.