Giessen Cinnamon Waffles

For the waffle batter, cream the room-warm butter with sugar, salt and vanilla sugar until thick and creamy. Add milk, sour cream or crème fraiche, eggs and oil and mix to a smooth batter.

stir until smooth. At the end, add baking powder, flour and cinnamon to the dough.

and stir until smooth. Put the dough aside. 2. for the compote

defrost the blueberries in a sieve over a saucepan and collect the juice.

collect the juice. 3. caramelize the sugar in a shallow, wide saucepan until light brown and extinguish with lemon and orange juice. Add red wine

and blueberry juice and cook for about 5 minutes until sugar is dissolved.

has dissolved. Season the sauce with cinnamon, lemon and orange zest. Mix the cornstarch with cold water, thicken the sauce with it and boil well for 30 seconds.

and boil for 30 seconds. Add the blueberries, bring to the

Bring to a boil, remove from heat and cool. 5. 5. for the waffle baking

Melt the clarified butter. Brush the waffle iron with a little clarified butter. Pour in portions of batter and bake waffles. Cut the baked waffles into triangles and sprinkle with powdered sugar. The

waffles to the table with blueberry compote and whipped cream.

Our tip: Use your favorite red wine for cooking!

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