Belgian Waffles (Vlaamse Wafels, Gaufres a la Flamande)



1 package (1 Tbs, 15 ml) active dry yeast

2 cups (500 ml) warm milk

2+1/4 cups (625 ml) all-purpose flour

1 egg

3 Tbs (45 ml) sugar

3 eggs yolks

8 Tbs (120 ml) butter, melted and cooled to room temperature

1 tsp (5 ml) vanilla extract

3 egg whites, beaten to soft peaks



Combine the yeast and 1/4 cup (60 ml) of the warm milk in a small bowl

and allow to proof for 5 minutes. Sift the flour into a large mixing

bowl and add the egg, yeast mixture, and sugar. Stir to mix well with

a wooden spoon. Add the remaining milk and the egg yolks one at a

time, stirring to incorporate. Add the melted butter and vanilla,

stirring just to combine. Fold the egg whites into the batter, cover

with a towel, and allow to rise for 1 hour. Stir down the batter when

ready to cook and cook according to your waffle iron's directions.

Makes about 12 waffles.





Bon appetit from the Chef and staff at World Wide Recipes