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Belgian Waffles
August 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 on a wire rack for a few minutes after cooking so they dry out a bit. Freeze them in zip lock bags, but remember to remove as much of the air from the bag as you can. For best results, defrost them in the microwave for a few seconds, then toast them to remove the moisture and crisp up the outside. Then sprinkle with a little powdered sugar. You'll never buy those pathetic little tasteless imitations from the grocery store again! UPDATE...I replaced about 1/2 cup of milk with buttermilk and that gives it a nice tang.

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