Stuffed waffle omelette

Name: Stuffed waffle omelette
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 30 g Butter or margarine; 150 g Flour; 4 TABLESPOONS Sugar; 1 TEASPOON Baking Powder; 1 pinch Salt; 200 ml Milk; 2 Eggs (size M); 3 Clementines; 250 g Low-fat curd; 1 package Vanillin sugar; 2 TABLESPOONS fresh squeezed lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 200 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp crushed pistachio kernels; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

30 g Butter or margarine
150 g Flour
4 TABLESPOONS Sugar
1 TEASPOON Baking Powder
1 pinch Salt
200 ml Milk
2 Eggs (size M)
3 Clementines
250 g Low-fat curd
1 package Vanillin sugar
2 TABLESPOONS fresh squeezed lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
200 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp crushed pistachio kernels
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Melt the fat in a small pot, let it cool down a little. Mix flour, 1 tablespoon sugar, baking powder and salt in a bowl. Whisk milk and eggs. Pour into the flour mixture while stirring and mix to a smooth, thin wafer dough. Stir in liquid fat. Preheat the heart-shaped waffle iron, grease it and bake 6 waffles one after the other. Take them out and fold them over immediately, putting some kitchen paper in between.
2
Peel and slice the clementines. Beat the quark, vanillin sugar, lemon juice, lemon peel and 3 tablespoons of sugar until creamy with the whisks of the hand mixer. Whip the cream until stiff, allowing the cream setting agent to trickle in. Fold the cream into the quark. Pour into a piping bag with a perforated spout. Place clementine slices in each wafer, sprinkle cream on top and cover with another clementine slice. Sprinkle with pistachios and decorate with melissa
3
10 minutes waiting time