When you’ve celebrated Waffle Day year after year with jam and whipped cream on your waffles, it can be fun to spice up tradition with de lux toppings on your waffles.

Variety is the spice!
For this holiday, waffles with heart-shaped sections are the norm. Start with completely plain waffles, and break apart the hearts to decorate each of the sections. You can also serve toppings in bowls so guests can decorate their own hearts.

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Delux topping ideas
- Egg butter: Mix unsalted butter with chopped, hard-boiled eggs. Add chopped parsley and spread on the waffle heart.

- Avocado hearts: Add sliced avocado, a small dollop of sour cream and finely chopped red onion. Spread on the waffle heart and decorate with fresh coriander.

- Cooked ham: Spread cream cheese over slices of ham. Roll like a jellyroll (rulltårta) and place in the freezer for 30 minutes. Cut thin slices and decorate with cherry tomato and parsley.

- Löjrom / bleak roe: Add a dollop of creme fraiche on the waffle heart then add 1/2 tsp of roe, finely chopped red onion and decorate with dill.

- Mini omelette: Fry a small, beaten egg omelet, thin as a pancake. Let it cool and spread a thin layer of cream cheese on top. Grate lemon peel over and sprinkle with parsley. Roll like a jellyroll and cut thin slices.

- Smoked salmon and wasabi: Mix together the cream cheese with wasabi. Cover slices of smoked salmon with the mixture. Put in the freezer for 30 minutes and then cut thin slices. Decorate with dill.

- Västerbotten butter: Mix the grated Västerbotten cheese (or other flavorful cheese) with unsalted room temperature butter. Spread on the waffle heart and decorate with chopped chive.

Waffles
These waffles turn wonderfully golden and crispy, and fit nicely with a variety of luxurious toppings. In my family, this recipe is usually called "Waffles of Lübeck" because I got it from my classmate, Cecilia Lübeck, at Poppius School of Journalism. These waffles are also an obvious fit with whipped cream and jam.

Makes 10 waffles:
3 tbs butter (40 g)
1-3/4 cup flour (112 g)
1/2 tsp salt
1-1/4 cups water
2-1/2 cup whipping cream
1 small egg
1 tsp melted butter for frying

Melt the butter and let it cool.
Stir the salt into the flour.
Whisk flour and water into a fine smooth batter.
Beat the egg in a cup.
Whip the cream until it’s a thick foam.
Mix together egg and cream in the batter, and finally stir in the melted butter.
Heat the waffle iron.
Butter the griddle; you typically won’t have to butter it again after the first waffle.
Pour 1/3 cup (3/4 dl) batter per waffle into the iron, close and let the waffle bake about 1-1/2 minutes. Lift out the waffle using a fork.
Let the waffles cool completely on a rack.

Tip
If you have leftovers, freeze the waffles. They are easily thawed and reheated in the toaster!


Text & Photo: Gunilla Blixt>/i>

More recipes by Gunilla: Chef, food tour guide and journalist Guilla Blixt

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