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350 g pastry flour (to make pastry flour, whisk together 2 cups all-purpose flour with 1 cup cake flour, then weigh out the necessary amount)
7 g active dry yeast (or 1 packet)
10 g sugar
3 g sea salt
2 g baking soda
620 g Supremo® Mexican Style Crema from V&V SUPREMO®
115 g butter (1 stick), diced
2 whole eggs

Method of Preparation

  1. Sift together all dry ingredients into a large bowl. Make a well.
  2. Place sour cream and butter in a saucepan. Gently warm mixture over low heat. Cook until butter is completely melted and mixture reaches 104˚ F. If mixtures reaches 114˚ F or more, place saucepan in an ice bath to cool down.
  3. Strain the sour cream mixture through a fine mesh sieve into the well you created in the dry mix. Whisk to combine.
  4. Cover batter with plastic film wrap. Allow batter to sit at room temperature for up to 2 hours. Batter should double in size.
  5. To make waffles: preheat waffle iron on the highest temperature setting available. Do not grease waffle iron if it is nonstick. Pour 1/3 Cup of batter into a well. Close iron and cook for 5-6 minutes, or until golden brown and crispy. Remove waffles from iron. Serve immediately or transfer to a cooling rack.


NOTES: Waffles can be cooked ahead of time, cooled, frozen, and then reheated in a pan, toaster, or oven.


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