Cream-Filled Waffles (4 servings) FOR THE WAFFLES 1/4 cup sugar 2 cup plus 2 Tablespoons warm milk 2 packages active dry yeast 3 and 1/2 cups all-purpose flour 1 pinch salt 1/2 cups plus 1 Tablespoon butter - softened 4 large eggs grated peel of 1/2 lemon cooking spray FOR THE FILLING 1 and 1/4 cup whipping cream 1/4 cup powdered sugar Waffles: Stir pinch of the sugar into the warm milk; sprinkle with yeast. Let stand 5 minutes or until surface is frothy. Stir gently to moisten any dry particles remaining on top. In a large bowl, sift together flour, remaining sugar and salt. Lightly beat butter, eggs and lemon peel into the yeast mixture. Pour this mixture into the flour mixture. Beat well until batter begins to bubble. Cover and let rise in warm place 25 minutes. Heat waffle iron and give it a good spray of cooking oil. Put a little of the batter in waffle iron for each waffle. Cook until golden brown, usually 5 to 7 minutes depending on temperature of iron. Break up waffles into sections. Cool on on a 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. Tasty waffles made from scratch with a creamy filling. Who says all the best stuff has to go on top? Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 623. Submitted 9/14/2002.