Total time:
25 mins
Yield:
2 dozen pieces
cook time:
5 mins
Ingredients:
- 1/2 cup all-purpose flour (about 2 1/8 ounces)
- 2 teaspoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 3 tablespoons crème fraîche
- 1 (1.1-ounce) jar paddlefish caviar
- Chopped fresh chives, for garnish
Directions:
- Grease a round waffle iron with butter; preheat to high. Whisk together flour, sugar, salt, and baking powder in a bowl. Whisk together buttermilk, egg, and melted butter in a small bowl until well combined. Add buttermilk mixture to flour mixture; whisk just until incorporated.
- Pour half of waffle batter (about 1/2 cup) onto preheated waffle iron; spread gently over iron grid with a small spatula. Close iron; cook until browned and slightly crisp, about 3 minutes. Transfer to a wire rack; cool slightly, about 5 minutes. Repeat with remaining batter.
- Following the waffle grid marks as a guide, cut each waffle into 4 wedges, then cut 3 long rectangular pieces from each wedge to yield 12 pieces per waffle. (Discard scraps, or reserve for another use.)
- Spoon crème fraîche into a small ziplock plastic bag; snip the tip off one corner of bag to form a 1/4-inch opening. Spoon caviar evenly into outermost square of each rectangular waffle piece; pipe a small dollop of crème fraîche into squares directly next to caviar. Garnish with chives. Transfer to a platter and serve.
