Being in Belgium and not trying waffles is like being in Paris and not seeing the Eiffel Tower ;). There are countless recipes for Belgian waffles, varying by region — and in fact, there is no single “true” Belgian waffle recipe. The most famous are Brussels waffles (gaufres de Bruxelles) and Liège waffles (gaufres de Liège).
Today’s recipe is for Brussels waffles — delicate, crispy, and filled with plenty of air pockets that make them wonderfully light. The batter is quite thin and made with yeast, vanilla, butter, and whipped egg whites. A characteristic feature of Brussels waffles is the small amount of sugar in the batter; they are traditionally served with sweet toppings. In Belgium they are often enjoyed as dessert with ice cream, fruit, whipped cream, or chocolate sauce. They are very similar to the waffles many of you mention loving in the comments. Waffles should be light and crispy — and Brussels waffles are exactly that. A good waffle maker makes all the difference. If you’re choosing one, remember that the best waffle makers are at least 1200W and ideally rotating models — this ensures evenly risen waffles on both sides. Highly recommended — we’ve already fallen in love with them!
Makes about 10 waffles.
Ingredients for Belgian waffles:
- 180 ml sparkling water
- 210 ml lukewarm whole milk (3.2%)
- 3 g instant dry yeast or 6 g fresh yeast
- 1 teaspoon vanilla paste or vanilla extract
- 2 large eggs, separated
- 1 tablespoon sugar
- a pinch of salt
- 270 g plain flour
- 90 g butter, melted and cooled
In a large bowl, combine the sparkling water, milk, vanilla, egg yolks, sugar, and salt. Add the sifted flour mixed with the dry yeast (if using fresh yeast, dissolve it first in the lukewarm milk — make sure the milk is not hot, or it may kill the yeast), then add the cooled melted butter. Mix or whisk until smooth and lump-free. Cover and leave in a warm place for 15 minutes.
After this time, whip the egg whites until stiff peaks form. Gently fold them into the batter. Cover again and leave in a warm place for about 20–30 minutes (or longer if your kitchen is cool), until the batter becomes bubbly and airy.
Scoop the batter with a ladle and bake in a waffle maker until golden brown. The waffles should become nicely browned and crispy :).
Serve with your favorite toppings.
Enjoy!
Source of the recipe — Chef Eddy.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author