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Waffle rolls with cream

Waffle Rolls with Cream

A wonderful treat for your favorite kids — waffle rolls with cream! Unfortunately, this recipe only works if you own a thin-waffle (krumkake-style) iron… I say that a little sadly, because until recently I was the happy owner of one myself! And then that marvelous gadget vanished without a trace. But I still remember the recipe, and I'm glad to share it with you. Very simple and very tasty!

Katerina

Recipe author

Composition / ingredients

Servings:

Flour

1.5

Eggs

Sugar

Butter

350

Cream (33%, heavy)

200

Condensed milk

200

Salt

Starch

Baking soda

Vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 47 % 27 g

Carbohydrates 42 % 24 g

375 kcal

GI: 17 / 0 / 83

Cooking method

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Separate the whites from the yolks. Beat the yolks with the sugar and a pinch of salt, and let them sit until the sugar dissolves. Add the softened butter (150 g / about 2/3 cup) and beat into a smooth mass. For a nice aroma, you can add a little vanilla sugar. Whip the whites into a stiff foam. Whip the cream, too. Fold the two together. To the butter-and-yolk mixture, add the flour, the baking soda slaked with vinegar, and the starch, and mix thoroughly. Then fold in the whipped cream and whites. Chill the batter for half an hour. Bake the waffles at 400°F (200°C) for 1–2 minutes. Roll them into tubes while still hot and leave them to cool. Meanwhile, make the filling: beat 200 g (about 1 cup) of butter with the condensed milk until fluffy. Fill the cooled rolls with it and serve with tea. Enjoy!