[Split from http://www.chowhound.com/topics/459450]
I make them fairly regularly. They're quite tasty. The recipe normally calls for rum, but as neither I nor my honey particularly enjoy rum, I use frangelico instead. Like a lot of liquid batter desserts (like madeleines) I find that resting the batter overnight helps a lot.
You can find the moulds on Amazon.com but, like so many other products, I'm not sure they'll ship to Canada. I use silicon moulds, which I got at Touilleurs. See photo.
Let me know if you want the recipe.
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