The Husband ran an errand just before I start making them and when he returned, I was about halfway through the batter. He said he could smell them all the way out into the street. Yeah, baby! That's some serious olfactory action.
Anyhow, I thought this morning's breakfast would be a perfect segue into one of my favorite penny-pinching, "putting food by" tricks. The Boy loves waffles. At first I was buying him frozen waffles from the store, but then I realized how much cheaper it is to make and freeze them myself. Plus, I know exactly what's going into them and The Husband and I can indulge every once in a while, if we want.
Procedure for freezing homemade waffles (et al) as ganked from Alton Brown (the geek-chic-iest foodie ever ... ah, if only he were vegan) on his show, Good Eats...
Freezing Homemade Waffles
- Set waffle iron to medium so your waffles aren't as crispy and cook as normal.
- Allow them to cool on a towel or cooling rack.
- Bag 'em and tag 'em and freeze them flat. Once they are frozen, you can rearrange them in your freezer to conserve space. They'll keep in the freezer for up to 6 months.
- When you're ready for a waffle, throw one in the toaster or toaster oven just like you would store-bought frozen waffles.
- Allow to cool completely.
- Wrap each in a paper towel.
- Seal inside a zip-top bad and freeze flat on chilled sheet pan.
- Once frozen, rearrange if desired. Will keep in freezer for up to 6 months.
- Bring back to life in toaster or toaster oven.
- Allow to cool.
- Place wax paper in-between each crepe and store in air-tight bag for up to 1 month in the freezer.