Belgian Waffles

Create a delicious Saturday morning breakfast or a party dessert.

Becky Low shares a recipe for real Belgian waffles that are homemade.

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“Liege Waffles” (Belgian Waffles)
1 cup luke warm milk
1 ½ teaspoons granulated table sugar
2 teaspoons active dry yeast
2 eggs
2 teaspoons vanilla
1 cup butter, very soft or partially melted (2 sticks)
½ teaspoon salt
3 cups flour
8 ounces Belgian Pearl sugar (approx. 1 ½ cups)*
Fresh fruit, sliced strawberries
Whipped Cream or Whipped Crème Fraiche**

Dissolve yeast in milk and granulated sugar. Whisk in eggs, vanilla and butter. Whisk in salt and 1-2 cups flour until smooth and elastic. Gradually whisk /stir in remaining flour to make a soft dough. Cover bowl, set in a warm place and allow to raise until double in size (approximately 30-60 minutes). Stir in Pearl Sugar and allow to rest 15 minutes while waffle iron is heating.

Preheat waffle iron according to manufacturer’s directions. Divide dough into 10 softball size patties. (NOTE: Dough is sticky, use a chopstick to handle – or if dough is too soft to shape into patties, drop by scoop onto hot waffle iron – I like this method.) Cook each patty in prepared waffle iron until golden and crisp (about 2-4 minutes) or desired doneness. Serve with fresh fruit, chocolate and whipped cream.

There are different types of Belgian Waffles. Liege Waffles are from Liege, Belgium and are uniquely characterized by the caramelized bits of Pearl sugar throughout the dough and on the surface. The Liege Waffle has a crisp outside and a chewy crunchy inside, delightfully rich and wonderful served either plain or with fresh fruit, chocolate and whipped cream! Recipe makes approximately 10-12 waffles

* Belgian Pearl sugar (not Swedish Pearl sugar) may be found at cooking and specialty shops, or readily available online. “Lar’s Own” is perhaps the most common brand found in the United States, but some individuals claim is the only true and authentic Belgian Pearl sguar. NOTE: Some online recipes suggest using crushed sugar cubes. Don’t do it. Sugar cubes are designed to dissolve rapidly in warm liquid. Pearl sugar does not dissolve quickly, allowing it to caramelize during cooking.

** Whipped Crème Fraiche
Whip together 2 cups whipping cream, ½-cup cultured sour cream (or creme fraiche), ⅓ to ½-cup powdered sugar and ½-teaspoon vanilla extract; beat until peaks form.

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