Crisp Belgian Waffles with Fresh Fruit Compote
- 64 oz. malted pancake flour
- 2 quarts fresh purified water
- 12 farm-fresh eggs
- 1 lb. real butter
- 2 Tbs. pure vanilla
- Fruit Compote:
To make waffles, melt butter in double boiler. Add water to beaten eggs. Mix well. Add vanilla. Add flour little by little to egg mixture. Pour melted butter into flour mix. Pour into heated Belgian Waffle irons. (For smaller amounts, use 1/2 or 1/4 of above quantities.)
To make fruit compote, cut fruits into small portions. Place small amount of sugar into bottom of large bowl. Slice strawberries and place in bowl (preferably a few hours before serving). Add other fruits of choice and fold into sugar and strawberries. (Kiwi and strawberry add wonderful color). Serve over hot waffles.
Top with Red Raspberry Ambrosia or whipped topping.
Yield: 64 waffles
From: The INN at Mountain View B&B, Mountain View, AR