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A per request from a visitor to the House of Norway earlier this year, we were asked for the recipe for "franske vafler". We were initially not able to provide the recipe, but we believe that it's the same as "tørre vafler" in Norwegian. Therefore, by consensus, we offer the following translations. Please let us know if you have comments or additions: |
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2 cups sour cream 4 eggs ½ cup sugar 200 grams butter Lemon 2 teaspoons cardamom 2 teaspoons baking soda flour |
2 kopper sur rømme 4 egg ½ kopp sukker 200 g smør sitron 2 ts kardemomme 2 ss hjortesalt hvetemel |
| Mix sour cream, eggs, and sugar. Crumble the butter into the flour and add the cardamom and baking soda. Mix everything carefully, and knead lightly. Add flour until the dough can be baked. | Bland rømme, egg og sukker. Smuldre smøret i melet og ha i kardemomme og hjortesalt. Bland alt forsiktig sammen, elt lite. Ha i mel til deigen kan bakes ut. |
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500 grams potato flour 250 g sugar 250 g butter 4 eggs 3 teaspoons baking powder Melted butter for the waffle iron |
500 g potetmel 250 g sukker 250 g smør 4 egg 3 ts bakepulver smeltet smør til jernet |
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Mix egg yokes and sugar well Add melted, cooled butter and flour mixed with baking powder. Whip the egg whites and add them carefully. Warm the waffle iron, and make the waffles, butter the waffle iron between making each plate. Cool the waffles on a cooling grid before storing them snugly in a box. |
Visp eggedosis av eggeplommer og sukker. Tilsett smeltet, avkjølt smør og mel blandet med bakepulver. Stivpisk eggehvitene og vend dem forsiktig inn til slutt. Varm vaffeljernet og stek vaflene, smør jernet mellom hver stekeomgang. Avkjøl vaflene helt på rist før du legger dem i tett boks. |
These are not the type of waffles that we often serve at the House of Norway. Dry waffles are not usually served hot from the waffle iron with steaming aroma filling the air as guest partake of the delicacies. But they are delicious also. Enjoy!