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Belgian Waffles with Smoked Salmon, Crème Fraîche & Edible Flowers

These waffles are equally delicious a beautiful. Makes for a stunning spring brunch!
Servings: 10 waffles


  • 6 Tablespoons butter melted
  • 240 g 1 ½ cups all-purpose flour
  • 81 g   ½ cup buckwheat flour
  • 1   teaspoon baking powder
  • 1   teaspoon sea salt
  • ½   teaspoon baking soda
  • 8 oz 1 cup creme fraiche (or greek yogurt)
  • 8 oz 1 cup buttermilk
  • 4 large eggs separated
  • 1 teaspoon vanilla
  • Coconut spray oil for waffle iron


  • 4 oz ½ cup crème fraîche
  • 250 g ½ pound  thinly sliced smoked salmon
  • 15 g ¼ cup finely chopped fresh chives
  • 15 g   ¼ cup finely chopped fresh dill
  • Edible flowers


  • In small saucepan over medium heat, melt butter. Remove and allow to cool slightly.
  • In a medium bowl, add dry ingredients. Whisk to combine.
  • In a separate small bowl, whisk together creme fraiche, buttermilk, egg YOLKS, vanilla, and melted butter.
  • In mixer with whisk attachment, whip egg whites until light and frothy.
  • Pour wet ingredients (step 3) into dry ingredients (step 2). Gently stir, do not overmix.
  • With a spatula, fold the egg whites into the batter to make airy and fluffy.
  • Warm waffle iron and spray with coconut spray oil.
  • Once the waffle iron is warmed up, pour as much batter as you like into the iron to make the desired size.
  • After all your waffles have been made, add as much or little of the toppings to make a beautiful piece of art. Enjoy eating this feast with the women that have made a difference in your life!