gaufre

Thank you for sharing the caramel recipe… however, for me to truly enjoy that, I would have to be eating it with a waffle topped with ice cream and the caramel sauce, a gaufre royal- which was the one thing I miss the most from france, I think.

paris + a deep, dark salted butter caramel sauce | smitten kitchen 2008

Courage, and if I had seen you, I would have thrown you a gaufre!

happy when it rains 2005

The French version, the gaufre, goes back to medieval times, when street vendors would make them to order and serve them hot on religious feast days.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The French version, the gaufre, goes back to medieval times, when street vendors would make them to order and serve them hot on religious feast days.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Butter a baking-tin or sheet (since English households have not got a gaufre-iron, which is double and closes up), and pour in your mixture, spreading it over the sheet.

The Belgian Cookbook Various

When the gaufre is nicely yellowed, take it out and powder it with sugar.

The Belgian Cookbook Various

The gaufre seller decks his shop and lights his stove.

The French Immortals Series — Complete Various

I held command from the hut of the newspaper vendor to the kiosk of the gaufre seller.

The French Immortals Series — Complete Various

And the solitary baby who slowly draws his omnibus round the gaufre seller, eyeing his shop!

The French Immortals Series — Complete Various

The gaufre seller decks his shop and lights his stove.

Monsieur, Madame, and Bebe — Complete Gustave Droz 1863