Ingredients Refined flour 200 gms Sugar 40 gms Baking powder 10 gms Vegetable oil 30 ml Vanilla essence a few drops Milk 250 ml   Yeast sponge   Refined flour 30 gms Sugar 10 gms Yeast 10 gms Milk 50 ml   Method   To make the yeast sponge place the yeast, sugar, flour and the milk in a clean bowl and mix well to form a batter Place it in warm place to ferment for about 20 minutes To make the waffle batter, place the dry ingredients in a clean bowl and mix well Add the oil and the vanilla essence and mix it in to form a crumbly mixture Add the milk a little at a time to form a thick flowing batter Fold in the yeast sponge and rest the batter at room temperature for 15 minutes before refrigerating To make a waffle, preheat a waffle iron, grease with clarified butter and add about ½ cup of batter to the center of the plate Close the iron and cook the waffle for about 4 minutes Cut the prepared waffle into 4 and serve with a dusting of icing sugar, honey and clarified butter           Ingredients Waffle batter (prepared) 1 cup Caramelized Applesauce   Apples 200 gms Water 30 ml Brown sugar 30 gms Cinnamon stick 1” piecel Butter 10 gms   Method   Core the apples and dice them leaving the skin on Heat a pan over medium heat and add the diced apples with the water and the brown sugar and the cinnamon Cook till the water evaporates and the apples are caramelized Take the apples off the heat and add the butter Pre heat a waffle iron, grease it with clarified butter an pour the waffle batter Cook for about 4 minutes till the waffles turn golden brown Cut the waffle into 4 and arrange it on a plate Spoon the warm caramelized apple sauce over it and serve hot with a scoop of vanilla ice cream and honey           Ingredients Waffle batter 1 cup Hazel nut spread or Nutella 1 tbsp Chocolate sauce as required Cocoa powder a pinch   Method   Pre heat a non stick pan or a griddle plate and add 2 table spoons of the waffle batter into the center of the pan and allow it to spread to form a 3” disc Repeat the process till all the batter has been used, hold the pancakes warm Apply the hazelnut spread all over the waffle and stack them one over the other Serve warm with a drizzle of chocolate sauce, a dusting of cocoa powder and some crushed nuts           Ingredients For the herb waffle Refined flour 200 gms Salt 5 gms Baking powder 10 gms Vegetable oil 30 ml Milk 250 ml   Yeast sponge Refined flour 30 gms Sugar 10 gms Yeast 10 gms Milk 50 ml Chopped herbs 5 gms   For the topping Extra virgin olive oil 10 ml Sliced red onions 30 gms Zucchini sticks 30 gms Bell peppers sticks 30 gms Brocolli florets( lightly blanched) 30 gms Cottage cheese 10 gms Basil pesto 5 gms Salt as required Hummus 15 gms Ice berg lettuce 3-4 outer whorls   Method   Proceed to prepare the batter as for the sweet waffle mentioned on page 1 To the prepared batter mix in some chopped herbs To make a waffle, preheat a waffle iron, grease with clarified butter and add about ½ cup of batter to the center of the plate Close the iron and cook the waffle for about 4 minutes To make the topping, heat the olive oil over moderate heat in a thick bottomed pan and add the sliced onion, peppers and the zucchini Add the salt and cook till the vegetables are lightly colored Toss in the broccoli and the cottage cheese followed by the pesto and sauté for another minute and hold the mixture warm Cut the prepared waffle into 4 and smear the hummus over it Place the lettuce over the waffle and top it with the tossed vegetable mixture and serve hot           Ingredients For the crepes Flour 100 gms Milk 150 ml Salt as required Cooking oil 15 ml   For the filling Olive oil 2 tsp Diced onion 40 gms Diced peppers 40 gms Chopped garlic 5 gms Diced jalapeno 10 gms Cream 60 ml Salt as required Grated cheddar 30 gms   Method   Place all the ingredients in a clean bowl and mix well to form a smooth flowy batter Rest the batter for some time Heat a non stick pan over medium heat and pour some of the batter into the center of the pan and turn it clockwise for the batter to coat the pan evenly Cook for about 30 seconds till the crepe is golden brown on 1 side Remove it from the pan and cool it down on a corn flour dusted tray To make the filling, heat the olive oil in a pan and sauté the onion, garlic, peppers and the corn Add the salt and the chopped jalapeno Lower the heat and add the cream and reduce the liquid Add the cheese and take the pan off the heat Place the crepe on a clean chopping board and spoon the filling into the center of it Fold the sides in and then lifting the side facing you, fold it over the center and and roll it to form a cigar shape Place the crepe on a plate top it with some cheese and place it in the oven to warm it through Serve hot

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