giddo's dream waffles

★★★★★ 4 Reviews
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By Chelsea Hollow
from San Francisco, CA

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.

Blue Ribbon Recipe

Honestly, these waffles are different than any waffles we've made before. We thought the champagne would make them different, which it did, but the creme fraiche is what really makes these waffles stand out. It's similar to using buttermilk to make waffles but gives them a bit more tang. That is a nice contrast when you drizzle syrup. The batter is thick, but the waffles are light and airy inside while very crisp outside. A delicious breakfast for a special occasion.

— The Test Kitchen @kitchencrew
serves 8
prep time 30 Min
cook time 10 Min
method Griddle

Ingredients For giddo's dream waffles

  • 2 c
    all-purpose flour
  • 1 tsp
  • 4 tsp
    baking powder
  • 2 Tbsp
  • 2
  • 1 1/2 c
    creme fraiche
  • 1/3 c
    butter, melted
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    lemon zest, grated
  • 2/3 c

How To Make giddo's dream waffles

Test Kitchen Tips
Our batter was a little thick so we did add a little extra champagne to achieve the right consistency.
  • 1
    In a large bowl, mix together all dry ingredients. Set aside and preheat waffle iron to desired temperature.
  • 2
    In a separate bowl, beat the eggs. Stir in the crème Fraiche, butter, and vanilla.
  • 3
    Pour the wet mixture into the flour and combine.
  • 4
    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).
  • 5
    Ladle the batter into a preheated waffle iron.
  • 6
    Cook until golden & crisp. Serve immediately.
  • 7
    *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.
  • 8
    Crème Fraiche Recipe *note: takes two days of culturing Ingredients: 2 cups heavy cream 3 tablespoons cultured buttermilk Pour both cream and buttermilk into a jar. Mix together, cover with a 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.