Belgian Waffles

Belgian Waffles

Belgian Waffles 

Waffles with strawberries

Mother’s Waffles

Moeder’s Wafels
Les Gaufres de Ma Mere

Adapted from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek

2 packages active dry yeast (4 ½ tsp)
3 cups milk, warmed to 100 F
3 large egg yolks fro 3 eggs, separated
12 tablespoons unsalted butter, melted and cooled to room temperature
½ cup sugar
½ tablespoon vanilla extract
pinch of salt
4 cups all-purpose flour
3 egg whites, beaten to soft peaks (from 3 eggs separated)

For serving
Confectioner’s sugar
Sliced fruit

1. In a small bowl dissolve yeast in 1 cup of lukewarm milk

2. In a large mixing bowl whisk the egg yolks with ½ cup of remaining milk and melted cooled butter. Add the yeast mixture, sugar, and salt.

3. Sift flour gradually into batter. Alternate additions of flour with remaining milk. Incorporate fully.

4. Fold in beaten egg whites.

5. Cover with a clean towel and allow to rise for one hour.  The batter should double or triple. (You can simulate the warm kitchen, raising by the oven environment by heating your oven to 200, turning it off and allowing the batter to sit in the warmed oven for the hour rise.) You can stir down the dough once or twice if it is threatening to raise over the edge of the bowl.

6. Bake the waffles in a hot waffle iron. Use a pitcher or large measuring cup with a pouring spout to easily pour batter into the hot iron.

7. Serve the baked waffles with confectioner’s sugar and butter.

Other options include jam, nutella, chocolate spread, fruit, whatever pleases you!