Blueberry and Creme Fraiche Waffles


An Austrian friend of mine recently told me how the forests where he is from in Austria are full of wild blueberries this summer. It had been raining a lot which brought them out en force – he said there are so many that you get blue feet just by walking through the forest! 

I love that idea as I remember those wild blueberry bushes we have in northern Europe well from when I was a child. Sweden especially had lots of them whenever we visited in the summer.

Sadly, those small wild ones don’t seem to grow in England where I am right now but at least you can buy the big blueberries that make a nice compote which is a great accompaniment to waffles.

Sometimes there is no time for making compotes and for days like these I suggest using this receipe where you can add the blueberries straight to the batter, so you can serve the waffles straight up with a bit of extra sweetness from a little dusting of icing sugar.

For 8 waffles you will need:

  • 1 3/4 cups plain flour
  • 2 tbsp sugar 
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 8 tbsp melted butter
  • 1 cup milk
  • 1/2 cup creme fraiche
  • 3 eggs
  • 1 cup blueberries
  • oil for the waffle iron

Heat the waffle iron as required in the manufacturer’s directions and lightly brush the grids with oil.

In a large bowl mix the flour, baking powder, sugar and salt and make a well in a the centre of it.

In a jug, whisk the eggs together with the melted butter, milk and creme fraiche then pour the liquid mix into the well of the flour mix.

Lightly combine everything with a balloon whisk, then add the blueberries and mix them under the batter using the balloon whisk. Don’t over mix!

Depending on the size of your waffle iron spoon about 1/4 – 1/2 cup of the batter into the iron and bake the waffles until they are golden brown.

The blueberries will burst and stick to the waffle iron a little so you have to keep re-brushing it with oil in between waffles.

Dust the waffles with a little icing sugar and enjoy!


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