Saturday, August 16, 2008


This morning, I made waffles, using a recipe I found in Food and Wine magazine. Not bad. I think I'd have liked it a bit sweeter, so if I make it again (its a little bit of work, and hey, the just-add-water mix works just fine), I'll either up the amount of sugar or put the chocolate chips in. Or, since I didn't make the chocolate sauce, or do the bit with the confectioners sugar, I could do that.

Classic Belgian Waffles

* 1 1/2 teaspoons active dry yeast
* 1 cup warm water
* 3 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup whole milk
* 1 stick unsalted butter, melted
* 2 large eggs, separated
* 1/2 teaspoon pure vanilla extract
* Confectioners’ sugar, for dusting
* Belgian Chocolate-Fudge Sauce, for serving

1. In a small bowl, dissolve the yeast in the water. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.
2. In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes.
3. Preheat the oven to 225°. Heat and grease a waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven. Repeat with the remaining batter. Dust the waffles with confectioners’ sugar, drizzle with the Belgian Chocolate-Fudge Sauce and serve.

Belgian Chocolate-Fudge Sauce

* 1 cup heavy cream
* 10 ounces bittersweet chocolate, chopped
* 2 tablespoons confectioners’ sugar

1. In a saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until the chocolate is melted. Add the confectioners’ sugar and whisk until smooth.


Golightly said...

Yummy, I'm going to have to try this recipe!

Cerulean Bill said...

We found that three quarters of a cup was just shy of two waffles, so we ended up with enough batter for about six more. Stop by!