Vanilla Bean Belgian Waffles With Whipped Cream and Strawberries

READY IN: 1hr 40mins




  • In a small saucepan, heat the milk over medium heat until bubbles form around the edges.
  • Remove from the heat.
  • Split the vanilla bean in half lengthwise and use a small knife to scrape the beans into the milk.
  • Add the vanilla pod and let stand, 30-60 minutes.
  • In a medium bowl, toss the strawberries and 4 T sugar; macerate, stirring occasionally, until the berries soften and form a syrup, 30-60 minutes.
  • Preheat a Belgian waffle maker.
  • In the bowl of a stand mixer using the whisk attachment, whip the egg whites on med-high speed until soft peaks form, 3 minutes.
  • Add the remaining 3 T sugar and whip until firm peaks form, 2-3 minutes.
  • Remove the vanilla pod and place the infused milk in a medium bowl.
  • Slowly whisk in the egg yolks and butter.
  • In a large bowl, mix together the flour, baking powder, and salt.
  • Make a well in the center of the dry ingredients and pour in the milk mixture, stirring until just combined.
  • Gently fold in the egg whites.
  • Ladle the batter into the waffle maker, using ½-3/4 cup batter per batch.
  • Spread the batter so that is almost reaches the edges of the waffle maker.
  • Cook until the waffles are crisp and browned, 3-4 minutes.
  • Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200 degree oven for up to 20 minutes before serving.
  • Top with the strawberries and whipped cream and dust with powdered sugar.
  • To make the whipped cream—in the bowl of a stand mixer using the whisk attachment, whip the cream on med-high speed until soft peaks form, about 3 minutes.
  • Add the sugar and vanilla and whip until firmer peaks form, 1-2 minutes.