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Placing the batter in a proofing drawer for half an hour replaced the need for baking powder to get a quicker rise. I whisked the wet ingredients together before adding them to the dry ingredients and whisking to combine. On a side note, I did not combine all the ingredients together the way the recipe suggests. It's nice to prepare the waffle batter the night before rather than in the morning along with eggs and bacon. I don't know if this will outright replace my other basic waffle recipe which is also very good, but it will certainly go in the rotation. Maybe they shouldn't have substituted buttermilk? Maybe they used active dry yeast instead of instant yeast? For me, these waffles came out crisp and light, with a pleasant yeasty taste that reminded me of beer. I'm not sure what went wrong with the reviewer who said these were dense and rubbery. I wonder how they would be with wholemeal flour in a sourdough culture. Whew, at 71g of carbs per waffle that would put my blood glucose into orbit. Peggy please note the recipe didn’t call for 3/4 CUP of butter…that was 6 TBSP, or 3/4 of a STICK of butter. This will now be my go-to recipe for waffles.

I followed the recipe and only changed the amount of maple syrup, used one tablespoon syrup and 1 tablespoon of honey. Just made these for the first time and the were absolutely wonderful. We have this one.I followed the recipe perfectly but the end result was too dense, less fluffy and for lack of a better word, less waffle like then my normal recipe. Q: Do you need a special waffle iron to make these crispy Belgian waffles?Ī: No! You can use any waffle maker you have. I often double this recipe so I can freeze the leftovers. Q: Can you double your crispy Belgian waffle recipe?Ī: Yes! Directions remain the same. While they won’t be as crisp in the microwave, they’ll still taste great! Q: How do you reheat frozen Belgian waffles?Ī: You can pop them in a toaster or oven to retain the crispy exterior, or in a pinch, you can microwave them.

Stick the baking sheet in the freezer, and once the Belgian waffles are frozen, place them in a freezer bag. Q: What’s the best way to freeze Belgian waffles?Ī: I recommend taking your waffles and laying them down on a parchment-covered baking sheet. Q: Can you freeze these crispy Belgian waffles? They are delicious plain, or try topped with powdered sugar, whipped cream and berries, or a bit of jam! If you are accustomed to using a mix, please note that making a true Belgian waffle will require a few extra steps. You really shouldn’t need to add a sickly sweet syrup. Sugar helps to caramelize and crisp up the outside, and imparts a great flavor. Your authentic Belgian waffle batter should contain a decent amount of sugar. This popular food is typically served plain and occasionally with a dollop of freshly whipped cream and a smattering of berries. On the streets of Brussels, crispy Belgian waffles are served hot off the press. (No, “French” fries didn’t originate in France!!) This tiny country, nestled between Germany, France and the Netherlands, has given the world many culinary treats. Have you ever been to Belgium? Oh, how I love Belgium! Authentic Crispy Belgian Waffle Recipe – The Backstory Please don’t make waffles with pancake batter, no matter what the package says. Pancakes and waffles are nothing like each other. Waffle House, I’m looking at you.Īnd don’t even get me started on those baking mixes that promise they can make both a pancake AND a waffle batter. I’m not a fan of those thin, flat, soggy-with-syrup waffles that are ubiquitous to diners and breakfast joints throughout the United States. Have you ever had an authentic Belgian waffle? Crispy and caramelized on the outside, and light-as-air on the inside, Belgian waffles are pure heaven. These authentic Belgian waffles are worth the extra step! Inside: Today I’m sharing a simple technique I use when I make my favorite crispy Belgian waffle recipe.