Several months ago, I awoke from an extremely vivid dream. Giddo, my grandfather who passed away when I was six years old, was standing right in front of me, statuesque as ever. His eyes sparkled with his smile and with his huge calloused hands he gave me a tattered and folded piece of paper. The entire exchange lasted but seconds and, turning around, he walked away into the garden. I opened the paper and saw this recipe for waffles. I woke up immediately, still remembering the entire dream, and wrote down the recipe.
In a large bowl, mix together all dry ingredients. Set aside and preheat waffle iron to desired temperature.
In a separate bowl, beat the eggs. Stir in the crème fraiche, butter, and vanilla. Pour the wet mixture into the flour and combine. Stir in the Champagne and lemon zest. Feel free to add more Champagne if needed to make it the correct consistency (really thick and gooey).
Ladle the batter into a preheated waffle iron. Cook until golden & crisp. Serve immediately.
*If you truly want to make this recipe in the spirit of Giddo, put tiny pieces of raw bacon on the iron before pouring in the batter and serve with Nana’s Apricot Jam.
Crème Fraiche Recipe
*note: takes two days of culturing
2 cups heavy cream
3 tablespoons cultured buttermilk
Pour both cream and buttermilk into jar. Mix together, cover with coffee filter, and leave in a warm spot (about 70-75 degrees F.) for 24 hours, or until thick. Refrigerate for 24 hours before using. Should last a week or two.