Chef carole wagner greenwood of the tabard inn says the restaurant will serve these waffles with asparagus and topped with sauteed morels in an herb garlic butter in the spring, when the asparagus comes in season at the tabard farm.
2
Makes 4 large waffles.
3
Sift dry ingredients together.
4
Stir in chopped fresh herbs.
5
Heat butter and milk until butter is melted.
6
Cool slightly before whisking in eggs.
7
Quickly whisk in dry ingredients.
8
Make waffles according to waffle iron instructions, greasing iron well - or make as small pancakes in a non-stick skillet.
