Crispy butter waffles with lemon yogurt dip

Ingredients for 1 servings:

• 95 g butter
• 2 eggs, size M
• 90 ml carbonated mineral water
• 65 g muscovado sugar
• 140 g wheat flour type 550
• 40 g potato flour
• Powdered sugar for sprinkling
• 500 g Greek yogurt
• 2 organic lemons
• 50 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Perfect combination of crispy waffles and refreshing dip

Brown the butter in a saucepan over medium heat until it reaches a nutty brown color. Then pour it into a bowl and let it cool. Wash and dry the lemons thoroughly. Grate the lemon zest and squeeze out the juice. Combine the lemon zest, juice, sugar, and yogurt in a bowl and whisk thoroughly. Season to taste and add more sugar if needed. Refrigerate until ready to serve. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form and set aside. In a bowl, whisk the egg yolks, cooled butter (it will firm up slightly), and muscovado sugar until fluffy. Sift the flour and potato flour together with the mineral water and mix thoroughly into a batter. Carefully fold in the beaten egg whites. Let the batter rest in the refrigerator for at least 30 minutes. A longer rest time (up to 2 hours) is fine. Bake the batter in a waffle iron. This amount of batter makes about 5 waffles. Let the finished waffles cool on a wire rack and dust with powdered sugar. Tips: If the batter is too firm after chilling, you can add a little more mineral water and mix thoroughly. Leftover lemon yogurt dip can be made into a delicious ice cream in an ice cream maker. If you like, you can add spices like vanilla, lemon or orange zest, or a tablespoon of rum or whiskey to the batter.