So I went home and experimented with what I could get just from Walmart. I found Lotus brand Biscoff spread. Very close to speculoos but not quite the same. It also is a cookie butter made from Biscoff cookies. Much creamier and smoother than the speculoos. I had to make my own creme fraiche since that is something I have only seen in Germany. My makeshift creme fresh works very well! You must use the Greek style plain yogurt - or it won't work at all. The Greek style yogurt is a completely different consistency, flavor and texture than the cheap American plain yogurts. It's what they use in Europe. here is the brand I chose.
Cookie Butter Waffles with Creme Fraiche
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs, beaten
- 1 cup milk
- 1 cup Greek style plain yogurt
- 4 tablespoons butter, melted
- 2 tsp vanilla extract
- 3 Tbsp sugar
- (4 cups oil for frying)
- 2 cups heavy whipping cream
- 1/2 cup Greek style plain yogurt
- 1 tsp vanilla extract
- 2-3 Tbsp sugar
In a large bowl mix together flour, baking powder, baking soda and salt. Add eggs, milk. yogurt, vanilla, butter and sugar. Stir well.
Heat waffle iron. Pour batter in and cook waffles. When waffles are all finished. Heat deep fryer or pan with 4 cups of oil. Heat on medium high. Fry waffles about 1-2 minutes on each side (they float so you have to turn them) until golden crisp. Lay on paper towel to absorb oil.
In a medium bowl add whipping cream, vanilla and sugar. Beat with mixer until whipping cream is quite stiff. Add yogurt and blend for 30 more seconds.
While waffles are hot, spread cookie butter spread over the top. Top with scoop of creme fraiche. Sprinkle powdered sugar over top. Add fresh strawberry slices. Enjoy!