Yoghurt waffles with citrus compote

Yoghurt waffles with citrus compote

Total: 1 hr | Active: 45 Min.
Nutritional value / person: 553 kcal
, Fat: 23 g
, Carbohydrate: 58 g
, Protein: 27 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g white flour
½ tbsp baking powder
1 pinch salt
50 g sugar
1 parcel vanilla sugar (approx. 8 g)
2 fresh eggs
180 g plain yoghurt
1 dl full-cream milk

To bake

clarified butter for cooking

Citrus compote

50 g butter
4 tbsp sugar
2 organic oranges, use a little grated zest and all of the juice
1 lemon, use only the juice
1 cinnamon stick
1 grapefruit, segmented
1 orange, segmented
2 clementines, segmented
180 g plain yoghurt
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1 waffle iron

How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the vanilla sugar. Stir in the eggs, yoghurt and milk. Cover the batter and leave to stand at room temperature for approx. 15 mins.

To bake

Heat the waffle iron, brush with a little clarified butter. Use 1 heaped tablespoon of batter per waffle, spoon onto the waffle iron, cook the waffles for approx. 3 mins., remove, allow to cool slightly on a rack.

Citrus compote

Heat the butter in a pan. Add the sugar and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the orange juice, orange zest, lemon juice and cinnamon stick, simmer for approx. 5 mins. Place the grapefruit, orange and clementines in the hot caramel, leave to infuse for approx. 5 mins., simmer briefly. Serve the citrus compote warm with the waffles and yoghurt.

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