Categories: Breakfast 
      Yield: 4 servings 
  
----------------------------------WAFFLES---------------------------------- 
    1/4 c  Sugar                             1/2 c  Plus 1 tbsp. butter 
      2 c  Plus 2 TB warm milk (110Ü)          4    Eggs 
      2 pk Active dry yeast                         Grated peel of 1/2 lemon 
  3 1/2 c  All-purpose flour                        Oil 
           Pinch salt                     
 
----------------------------------FILLING---------------------------------- 
  1 1/4 c  Whipping cream                    1/4 c  Powdered sugar,sifted 
  
  Waffles: Stir pinch of salt into warm milk;sprinkle with yeast.Let stand 5 
  minutes or until surface is frothy.Stir gently to moisten any dry particles 
  remaining on top.Sift flour,remaining sugar and salt into large bowl.Melt 
  butter;cool slightly.Lightly beat butter,eggs and lemon peel into yeast 
  mixture.Pour into flour mixture.Beat well until batter begins to 
  bubble.Cover and let rise in warm place 25 minutes. Heat waffle 
  iron,brushing inside well with oil.Put a little of the batter in waffle 
  iron for each waffle.Cook until golden brown,5 to 7 minutes,depending on 
  temperature of iron.Break up waffles into sections.Cool on rack. Filling: 
  Beat cream and powdered sugar until stiff.Put into pastry bag fitted with 
  fluted nozzle.Fill pairs of cooled waffles with piped whipped cream 
  mixture.Sprinkle with additional powdered sugar.