Belgium Waffles


No visit to Belgium would be complete without a few waffles, and no week of Belgian recipes would be complete without this one. The difference between Belgian waffles and the ones we are more familiar with is the yeast in the batter, which yields a lighter waffle with a fresh-baked bread flavor.

Belgian Waffles (Vlaamse Wafels, Gaufres a la Flamande)

1 package (1 Tbs, 15 ml) active dry yeast
2 cups (500 ml) warm milk
2+1/4 cups (625 ml) all-purpose flour
1 egg
3 Tbs (45 ml) sugar
3 eggs yolks
8 Tbs (120 ml) butter, melted and cooled to room temperature
1 tsp (5 ml) vanilla extract
3 egg whites, beaten to soft peaks

Combine the yeast and 1/4 cup (60 ml) of the warm milk in a small bowl and allow to proof for 5 minutes. Sift the flour into a large mixing bowl and add the egg, yeast mixture, and sugar. Stir to mix well with a wooden spoon. Add the remaining milk and the egg yolks one at a time, stirring to incorporate. Add the melted butter and vanilla, stirring just to combine. Fold the egg whites into the batter, cover with a towel, and allow to rise for 1 hour. Stir down the batter when ready to cook and cook according to your waffle iron's directions. Makes about 12 waffles.

Reprinted by permission of World Wide Recipes http://wwrecipes.com

The copyright of the article Belgium Waffles in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Belgium Waffles in print or online must be granted by the author in writing.

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