Prep 10 mins
Cook 10 mins
A recipe so authentic that I had to convert from grams and translate from French! These waffles are rich and delicious (don't bother with syrup!), and the basic recipe is from a Belgian friend of mine.
- 4 eggs, separated
- 1 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 4 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 cup butter, melted,plus
- 2 tablespoons butter, melted
- Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use.
- Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands.
- Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape.
- Crumble the dough and drop the pieces into the egg whites.
- Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved.
- Heat up a waffle iron.
- When it is hot (but not too hot), drop the batter onto the iron in the desired serving size.
- I usually get about 12 waffles roughly 4-5 inches in diameter from this recipe.
Be aware, these are not at all like your "IHOP" typical belgian waffles. My girls were sorely disappointed on a sunny Sunday morning to discover the result was a sweet overly dry biscuit and not the moist, light, and fluffy version we were expecting. While the taste was familiar, the texture was not at all similar to the Americanized version. This was a swing and a big miss for our family.
AWFUL, just returned and was eager to make something like I tasted in Belgium. This is our my fourth trip to Belgium and we never taseted anything like this. The waffles you buy on the street there are raised dough waffles. This mess is nothing like what you buy there. Save you time and money, I should have read all the reviews first, don't make this one
This were thick, tough, and kind of dry.