I have made waffles many times but never like these. I was sure there was a typo when the recipe asked for only 1/2 cup of all-purpose flour and 9 tbls butter. We are a family of 6 so I doubled the recipe so it was 18tbls of butter that is little over 250gr. What can I say there was no need to butter the waffle iron. The egg whites look like little islands in the bowl. I was very skeptical when starting out. We have been under the weather lately so I made the Cote d’azur cure-all soup for lunch and used four egg yolks so I had 4 egg whites for the waffles.
The first few ones looked a little pale and the waffle iron is not baking very evenly.
I also made the warm caramel sauce on page 510 always a winner. I had the waffles with cream, vanilla ice cream and I also offered jam. The whole batch was eaten very quickly and my DH love them and said they were just like in France. I’m not sure if I will do them for the family again as a gouter since we only had 8 waffles and it costs a lot of butter. If I do them again it will be as a dessert, one per person. They are very crispy and buttery.