French Cruller Waffles with Browned Butter Maple Syrup Sauce

Who doesn’t love breakfast? Saturday mornings are looked forward to here because more often than not it means a cooked breakfast. As a little girl I remember waking up on Saturday mornings to the smell of my dad cooking breakfast on the BBQ (something he still loves to do even if it’s just for him and mum). Bacon, eggs, home fries and toast were always on the menu but when we would go out for breakfast I loved nothing more than a big stack of chocolate chip pancakes (so wait how is this post about waffles? Please bear with me!)

These days berry pancakes or crepes with lemon curd are often found on our breakfast table. I love a good brioche french toast (which is also great for dessert!) Of late though the most used appliance in my kitchen has been the waffle iron. It even came away with us recently on a family trip to the lake (we had waffle everything, including these). I had seen on Pinterest the idea of Wonuts (waffle doughnuts) and knew we had to try it (stay tuned for churro waffles at some point in the future). The night before our waffle irons trip to the lake I had a vision of french cruller waffles. Dr B’s favourite doughnuts from Tim Horton’s are crullers. They are sweet and slightly crispy on the outside but almost custard like and melty on the inside. They are made from a dough that is essentially a choux pastry and just like choux they puff right up as they cook and are so light and fluffy.

Cruller Waffles - PhD Baker

Waffles are such a great breakfast food but when you are enjoying them with bacon, berries or other delicious toppings you may find yourself filling up after just one or two waffles. These solve that problem as they are as light as air, taste amazing and allow you to enjoy more waffles with more toppings before filling you up. The baby ate 3 of these (granted topping free) last weekend for her breakfast.

Cruller Waffles - PhD BakerCruller Waffles - PhD BakerCruller Waffles - PhD Baker


Speaking of waffle topping (or a sauce that you just want to drink straight out of the bottle) please give this one a go. It’s only two ingredients but the flavour will blow you away. There was a chorus of yummy noises around the breakfast table. Browned butter, great on it’s own. Maple syrup, great on it’s own. Put them together and it is definitely greater than the sum of it’s parts.

Browned butter maple syrup sauce - PhD Baker


So just a quick recap. light, crisp waffles that you can just keep eating partnered with the most delicious sauce this kitchen has ever seen. Yes? Breakfast sorted.

Cruller Waffles - PhD Baker


Cruller Waffles with Browned Butter Maple Syrup Sauce

A PhD Original recipe
Makes 12 waffles

Cruller Waffles

1 cup of water
90 g butter
2 tbsp sugar
1/2 tsp salt
1 cup flour
3 eggs
1-2 egg whites

Browned Butter Maple Syrup Sauce

60 g butter
1/4 cup maple syrup

1. To make the waffle dough place the water, butter, sugar and salt in a sauce pan and heat over medium heat till simmering and the butter has melted. Add in the flour and mix quickly to combine. Continue stirring and cook the mixture for 1-2 minutes or until you see a thin film form on the bottom of the pan. Transfer the dough to the bowl of an electric mixer.
2. Beat the dough on a low speed (this helps to cool it and remove extra moisture to give a lighter crisper waffle). Once the dough is no longer releasing stream turn off the mixer and allow the dough to stand for 5 minutes to cool fully.
3. Add the eggs one at a time, mixing well between each addition. Add one egg white and mix in well. If the dough still seems a bit stiff and doesn’t look very glossy add the second egg white and mix well.
4. Heat the waffle iron to near it’s highest heat. Once it comes to temperature place 2 tablespoons of batter in each waffle well (or whatever seems best for your waffle iron). They take longer to cook than normal waffle batter, about 5-7 minutes, just keep an eye on them. Set aside on a wire rack to stop them from going soggy. Repeat until all the batter is used.
5. To make the sauce place the butter in a small saucepan over medium high heat. Allow to melt and continue to cook. It will start to bubble vigorously and them foam up in tiny bubbles. Swirl the pan and once the butter starts to go dark brown and smell nutty remove from the heat and add the maple syrup.
6. Allow the sauce to cool slightly then pour over the waffles and enjoy.

The waffles are best as soon as they are made but can be frozen and toasted to reheat. The sauce will keep covered in the fridge for 2 week, just reheat and stir before using.

Cruller Waffles - PhD Baker

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