Lemon waffles with compote

Name: Lemon waffles with compote
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 125 g Butter or margarine; 70 g Sugar; 3 Eggs (size M); 250 g Flour; 1 TEASPOON Baking Powder; 1/4 l Milk; 3 TABLESPOONS Lemon juice; 7-10 Tbsp grated zest of 1 lemon; 7-10 Tbsp Oil; 1 glass (850 ml/ drainer: 560 g, juice: 270 ml) Morello cherries; 1 package Vanillin sugar; 1 Cinnamon stick; 2 TABLESPOONS Cornstarch; 1 package (300 g) frozen blueberries; 1 package (500 g) French dessert with cream cheese, "vanilla flavor; 7-10 Tbsp a few leaves of lemon balm

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

125 g Butter or margarine
70 g Sugar
3 Eggs (size M)
250 g Flour
1 TEASPOON Baking Powder
1/4 l Milk
3 TABLESPOONS Lemon juice
7-10 Tbsp grated zest of 1 lemon
7-10 Tbsp Oil
1 glass (850 ml/ drainer: 560 g, juice: 270 ml) Morello cherries
1 package Vanillin sugar
1 Cinnamon stick
2 TABLESPOONS Cornstarch
1 package (300 g) frozen blueberries
1 package (500 g) French dessert with cream cheese, "vanilla flavor
7-10 Tbsp a few leaves of lemon balm

Directions

1
Mix fat, 50 g sugar, eggs, flour, baking powder, milk, lemon juice and zest. Brush waffle iron with oil and preheat. Fry about 10 waffles from the dough until golden brown. Drain the cherries, collect the juice and bring to the boil with vanillin sugar and cinnamon stick.
2
Stir the starch and some cold water until smooth, stir into the cherry juice and bring to the boil again. Stir in the cherries and blueberries and let it cool down. Remove the cinnamon stick. Arrange one wafer each with some compote and vanilla cream on a plate.
3
Garnish with balm leaves.