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My review
Belgian Waffles
Bobbi Jo
"Belgian waffles are tender and flavorful waffles made with yeast. They're great topped with butter, whipped cream and fresh fruit."
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Ingredients
1 h 35 m servings 506Original recipe yields 8 servings (8 waffles)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
- In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
- Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 433555 Ratings
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Most helpful positive review
1/23/2007
I loved this recipe! True belgian waffles are a yeast batter, and this one is very genuine. My only gripe is that it makes a lot of dishes (yeast, butter, milk, mixing bowl, egg whites). I su...
Most helpful critical review
4/1/2002
I was so looking forward to this being a great recipe.... it was very very disappointing... i had fresh yeast and all the exact ingredients...they were not crisp and light...maybe it was my waff...
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1/23/2007
I loved this recipe! True belgian waffles are a yeast batter, and this one is very genuine. My only gripe is that it makes a lot of dishes (yeast, butter, milk, mixing bowl, egg whites). I su...
2/18/2007
FINALLY a recipe worthy of a five star rating! I have made these waffles several times. For time purposes, I prefer preparing the batter the night before versus the morning of. However, I hav...
9/24/2005
THESE are Belgian waffles! Make these when what you want is BELGIAN WAFFLES! You must have the ability to gently fold in the whites and the patience to let the yeast do its thing and the waffle...
8/20/2009
So worth the extra effort!!! After months of trying to imitate the best waffle I ever had from a street vendor in Holland, I've settled on this recipe as my base. They freeze very well. Set them...
4/1/2002
I was so looking forward to this being a great recipe.... it was very very disappointing... i had fresh yeast and all the exact ingredients...they were not crisp and light...maybe it was my waff...
12/16/2006
Great and tasty recipe. I loved that these stayed crispy even after sitting for a while since I'm usually the last person to eat! The prep wasn't as bad as others made it sound. I used three ...
11/8/2009
I make these a lot and everyone raves about them! I have made them following the directions exactly and also made them by using the whole egg instead of just the yolks, thereby, eliminating the...
1/27/2006
These are best used with a medium to deep waffle iron. If made properly, they will be light and fluffy inside and crisp on the outside. The aroma, flavor and texture can't be matched by baking...