Prep 1 hr 10 mins
Cook 6 mins
True Belgian waffles use yeast to get their signature airy interiors. Try this authentic version with whipped cream and strawberries or a simple dusting of powdered sugar. Found this recipe at About.com under the french food recipes.
- 2 1⁄4 teaspoons active dry yeast
- 1⁄4 cup plus 2 3/4 cups warm milk, divided
- 3 eggs, divided
- 3⁄4 cup butter, melted
- 1⁄2 cup granulated sugar
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons vanilla extract
- 4 cups all-purpose flour
- In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer’s instructions.
You can make up the batter the night before, I think the final waffles have a better yeast flavor this way. Plus I am not half a asleep trying to put these together. I let the batter warm up the next morning before I start cooking. This does make a good sized qty, so I just freeze any extras. Once thawed, the toaster keeps them crispy when warming them up, but they do not have as much flavor as the fresh ones, But they are still better then other recipes. This is one of the very rare waffles I can eat with only butter and still enjoy the flavor of the waffle. I do use 2tsp vanilla and 1.5tsp salt instead.
Oh these were good!!!! And the recipe made a lot!!!! The flavor was nice and sweet. Almost didn't need any toppings!!!
Made these when we had overnight guests, & our breakfast was absolutely delicious ~ Well worth the effort to make 'em! I did my usual topping of light corn syrup, but also had a homemade blueberry/marionberry combo syrup for the others to try! I'll be keeping this recipe around for sure! Thanks for sharing it! [Tagged & made in Please Review My Recipe]