Look for the seal.

Sour Cream Waffles with Whipped Crème Fraîche



– 2 cups all-purpose flour – 2 tablespoons sugar – 1 tablespoon baking powder – 1 tablespoon salt – 2 cups Real California sour cream – 3 eggs, separated – 5 tablespoons Real California unsalted butter, melted – 1 cup Real California crème fraîche (see note)
Find real california milk products near you
Find & Buy


Prep time: 25 minutes

Cook time: 20 minutes

In a large bowl, combine flour, sugar, baking powder, and salt. Set aside.

In another large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat sour cream, egg yolks, and butter on medium speed until smooth.

In a medium bowl using a hand mixer or another bowl of a stand mixer using the whisk attachment, beat egg whites on high speed to stiff peaks.

Add sour cream mixture into flour mixture, stirring until just combined. Fold in egg whites.

Preheat a waffle maker according to the manufacturer’s instructions. Add about 1/3 cup of batter for each waffle, spreading it out in the waffle maker, and cook until golden, about 5 minutes. Repeat with remaining batter.

Meanwhile, in a large bowl or the bowl of an electric mixer using the whisk attachment, beat crème fraîche to soft peaks.

Serve waffles with whipped crème fraîche. Serves 4 to 6.

Note: One of the differences between sour cream and crème fraîche is that whipped crème fraîche will become fluffy and stiff akin to whipped cream while sour cream won’t. So, while you can use crème fraîche in the waffle batter, for the whipped topping, be sure to only use crème fraîche.