I recently had the privilege of visiting Belgium, and despite the numerous waffle houses that I came across, it was never the time to sit down and eat... leaving me without the opportunity to sample some of their delicious waffles. What better way to remedy that, than to make my own once I arrived back home. Now, I am not delusional enough to believe that these are anywhere near as great as the ones I missed out on...but they will do just fine.
Classic Belgian Waffles:
Adapted from Emeril Lagasse's Recipe
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| Classic Belgian Waffles with Homemade Blueberry Syrup |
Ingredients:
2 cups cake flour (all purpose flour will work just fine)
2 tsp. baking powder
1/2 tsp. salt
4 Lg. eggs, separated
2 Tbsp. sugar
1/2 tsp. vanilla extract
4 Tbsp. unsalted butter (honestly, I just melt regular old margarine. It works just as good)
2 cups milk
non-stick cooking spray
Directions:
(1) Melt the butter and let cool.
(2) Preheat the waffle iron according to manufacturers directions.
(3) In a medium bowl, sift together the flour, baking powder and salt.
(4) In a second, larger bowl, use a wooden spoon to stir together the egg yolks and the sugar until the sugar has dissolved and the yolks have turned a pale yellow.
(5) Add the vanilla extract, melted butter and milk to the egg yolks. (Be sure to let the butter cool down first, or the eggs will begin to cook.)
(6) Combine egg mixture with the flour mixture, and whisk until just blended. DO NOT over mix.
(7) In the bowl of a stand mixer, beat the egg whites until soft peaks form (About 1 minute).
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| Soft peaks... |
(8) Using a rubber spatula, fold egg white's into the waffle batter. Again, do not over mix.
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| After you gently fold in the egg whites, you get a very light and fluffy batter. |
(9) Coat your waffle iron with cooking spray. Add about 1/2 cup of waffle batter. Cook until golden brown. Respray the waffle iron before cooking each waffle.
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| Almost finished |
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| Mmmmm....Waffles |
*This Recipe yields 8 Large Waffles.
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