Belgian Waffles with Strawberries and Whipped Cream

Sweet strawberries enveloped by whipped cream atop a crisp Belgian Waffle covered in maple syrup …. need I say more?  Enjoy!

Classic Belgian Waffles

  • 1 ½ teaspoons active dry yeast
  • 1 cup very warm water, 110-115 degrees F – I recommend using a thermometer
  •  ¼ cup sugar
  • 3 cups all-purpose flour
  •  ½ teaspoon salt
  • 1 cup whole milk
  •  1 stick unsalted butter, melted
  • 2 large eggs, separated
  • ½ teaspoon pure vanilla extract
  • powdered sugar, for dusting, if desired
  •  butter and maple syrup, if desired
  • fresh fruit, for topping, if desired
1. In a small bowl, dissolve the sugar in the water. Add the yeast and stir to combine; let mixture sit until foamy, about 5 minutes.
2. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.
3. In a medium bowl, beat the egg whites with an electric mixer until soft peaks form. Fold them into the batter and let stand for 1 hour.
4. Preheat the oven to 225°. Heat and grease a Belgian waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 3-5 minutes, depending on your waffle maker. Transfer the waffles to the oven. Repeat with the remaining batter. Dust the waffles with powdered sugar or serve with butter and warm syrup. We also love these waffles topped with fresh fruit.
 
Recipe Source:  The Cafe Sucrefarine
 
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