Monday, December 5, 2011

Crispy Waffles with Salted Caramel Coulis...

While at one of my best friends house over the weekend,  it was super yucky rainy out, and she is 8 1/2 months pregnant.  Sooo her sister (also my bff) decided to make her a yummy Salted Caramel Coulis with Brownies.  Holy Cow that caramel was to die for!  I was licking my plate by the end of the night.  She actually got this recipe which they recommend serving it over waffles, and I have to say that sounds pretty amazing if you ask me.

Salted caramel coulis:
* 1/2 cup sugar
* 1/4 cup water
* 1/2 cup heavy whipping cream
* 3 1/2 tablespoons unsalted butter
* 1/2 teaspoon fleur de sel or coarse kosher salt

* 1 3/4 cups all purpose flour
* 2 tablespoons sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 3/4 cups whole milk
* 2 large eggs
* 6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled
* Peanut oil
* Powdered sugar

For salted caramel coulis:
Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides with wet pastry brush and swirling pan, about 10 minutes. Add heavy whipping cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Remove from heat. Stir in unsalted butter and fleur de sel or coarse salt. Transfer caramel to small pitcher or bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Stir over low heat just until warm enough to pour before using.

For waffles:
Whisk flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl to blend. Whisk whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add milk mixture to dry ingredients in large bowl and whisk until batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.

Heat waffle iron according to manufacturer's instructions (medium-high heat). Brush grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with offset spatula. Close waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.

Or you can just do what I do, and just get a spoon out of the drawer and eat the coulis by itself.

recipe via epicurious

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