Peppermint Crisp waffles

Illanique Van Aswegen
4 servings Prep: 35 mins

Decadent coconut, Amasi and caramel waffles with peppermint crisp topping, Easter eggs, cream and caramel sauce. Perfect for a decadent Easter brunch or dessert!

By Food24 March 29 2017
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Ingredients (17)

WAFFLES:
2 large eggs
125 g self-raising flour
1 cup LANCEWOOD® Buttermilk
1/2 tin caramel
20 g desiccated coconut
3 tbsp olive oil
2 tbsp brown sugar
20 g cornflour
1 tsp Robertson's vanilla essence
Sauce:
180 g caramel
1/3 cup cream
1 tsp Robertson's vanilla essence
Toppings:
1/2 cup cream — whipped
150 g Peppermint Crisp chocolate
60 g soft toffees — chopped
80 g chocolate — Easter eggs
fresh mint — to garnish
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Method:

For the waffles, whisk all of the ingredients together until smooth. Heat a waffle maker until hot, spoon out 4 portions and cook the waffles according to the manufacturer’s instructions.

For the sauce, heat the ingredients in a saucepan over low heat. Stir until melted and keep aside. If it thickens on standing then simply thin it out with a splash of cream or milk.

To serve, top each waffle with a dollop of whipped cream, some chopped mint chocolate, soft toffees and Easter eggs. Drizzle with sauce and garnish with mint, if preferred.

Tip:

The cream can be replaced with ice cream or custard, if preferred.

Serves 4.

Recipe by Illanique van Aswegan.

Also try these recipes:

7 of the best Peppermint Crisp recipes ever

10 insane waffles you need to see

Amasi and condensed milk ice cream

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