- Yield:makes 4 servings
- Total time:40 minutes
- For Salted Caramel Coulis
- 1/2 cup granulated sugar
- 1/4 water
- 1/2 cup heavy whipping cream
- 3 1/2 tablespoons unsalted butter
- 1/2 teaspoon fleur de sel or kosher salt
- For Waffles
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups whole milk
- 2 large eggs
- 6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled
- Peanut oil, slightly cooled
- Confectioner’s sugar, for serving
To make the coulis: Combine the sugar and water in a heavy medium saucepan. Stir over medium-low heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup is a deep amber color, occasionally brushing down the sides with a wet pastry brush and swirling the pan, about 10 minutes.
Add the cream (mixture will bubble vigorously) and stir over low heat until any caramel bits dissolve. Remove from the heat. Stir in the butter and salt. Transfer the caramel to a small pitcher or bowl. Cool.
To make the waffles: Whisk the flour, sugar, baking powder, and salt in a large bowl to blend. Whisk the milk, eggs, and melted butter in a medium bowl to blend. Add the milk mixture to the dry ingredients in the large bowl and whisk until batter is smooth.
Heat a waffle iron according to the manufacturer’s instructions (medium-high heat). Brush the grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (heaping 1/2 cup batter for a 4 1/2 by 3 1/2-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.
Cut each waffle in half, forming either rectangles or triangles. Divide the waffles among 4 plates. Dust with confectioners’ sugar and drizzle with the coulis. Serve waffles, passing remaining salted caramel coulis separately.