March 13, 2015

Buvette Waffles

The weekend after Thanksgiving last year, Willem got to spend some quality time with his cousin in Vermont and Gordie and I got to go to New York City. Naturally, one of the main bits of planning we did ahead of time was to decide where to eat. It was hard to know where to begin, but we certainly enjoyed the places we landed at. 

The best breakfast was at Buvette in Greenwich Village. It is a French gastroteque and everything about it was adorable and perfect, from the tiny little menu to the glasses of fresh-squeezed orange juice that I ordered a second of despite the price, to the fact that we were dining all but on the laps of the people next to us, something we discovered was the case everywhere we ate that weekend. We enjoyed fancy, perfect cappuccino, miniature croissants with dabs of jam and butter, and I had the single little Belgian waffle above. I could have eaten two, but I think it is a sign of a good restaurant, to end with the nice feeling of wanting just another taste of something so delicious. It was oozing with melting butter, then had a generous dollop of creme fraiche on it, was topped with both a puddle of jam and a nice pile of fresh raspberries and blackberries, then dusted with confectioner's sugar. Every bite was divine-- it definitely did not need syrup. So a few times since, I've tried to replicate the Buvette waffle (result below). I think I've done pretty well, the one complaint being that our waffle maker does not make quite as deeply textured waffles. 
My Version of Buvette Waffles

freshly made Belgian waffles
creme fraiche
raspberry/berry jam
fresh raspberries
fresh blackberries
powdered sugar

Atop each individual serving of still-hot waffle, spread generously with butter, then top with a dollop of creme fraiche, next to a spoonful of jam. Top this with a mixture of berries, then sprinkle with powdered sugar. Enjoy!

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