📝 About This Recipe
Inspired by the bustling stalls of the Grand Place, these waffles are the pinnacle of European street food. Unlike their heavy American counterparts, these are remarkably light and airy on the inside with a shatteringly crisp exterior. The secret lies in the whipped egg whites and a touch of cornstarch, creating a golden lattice that's designed to be eaten by hand while strolling through a cobblestone square.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 1/4 cup Cornstarch (for extra crispness)
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1 3/4 cups Whole milk (lukewarm)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 pieces Large eggs (separated into yolks and whites)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
Street Style Toppings
- 1/4 cup Confectioners' sugar (for dusting)
- 1 cup Fresh strawberries (sliced)
- 1 cup Heavy cream (whipped to stiff peaks)
- 1/2 cup Chocolate hazelnut spread (warmed for drizzling)
👨🍳 Instructions
-
1
Preheat your waffle iron to its highest setting; a hot iron is the key to a crispy exterior and a soft interior.
-
2
In a large mixing bowl, whisk together the sifted flour, cornstarch, sugar, baking powder, and salt until perfectly combined.
-
3
In a separate medium bowl, whisk together the lukewarm milk, melted butter, egg yolks, and vanilla bean paste until smooth.
-
4
Create a well in the center of the dry ingredients and pour in the milk mixture. Gently whisk from the center outward until just combined; a few small lumps are perfectly fine.
-
5
In a clean, dry glass or metal bowl, beat the egg whites using a hand mixer on medium-high speed until they form stiff, glossy peaks.
-
6
Using a rubber spatula, gently fold one-third of the egg whites into the batter to lighten it up.
-
7
Carefully fold in the remaining egg whites until no large white streaks remain. Be gentle to keep the air bubbles intact.
-
8
Lightly brush the waffle iron grids with a little melted butter or neutral oil, even if it is non-stick.
-
9
Pour approximately 1/2 to 3/4 cup of batter (depending on your iron size) onto the center of the lower grid.
-
10
Close the lid and cook for 4-5 minutes. Do not open the lid too early! Wait until the steam stops escaping the sides of the iron.
-
11
Once the waffle is deep golden brown and crisp, carefully remove it with a silicone fork or tongs.
-
12
Place the finished waffle on a wire rack for 30 seconds before serving; this prevents the bottom from getting soggy.
-
13
Repeat with the remaining batter, keeping the finished waffles in a 200°F (95°C) oven directly on the oven rack if not serving immediately.
-
14
Dust generously with confectioners' sugar and finish with your choice of street-style toppings like fresh cream and chocolate drizzle.
💡 Chef's Tips
Always use room temperature eggs to ensure the butter doesn't seize when mixing. Never stack your waffles after cooking; the steam will make them lose their crunch instantly. If the batter seems too thick, add a tablespoon of milk at a time; it should be pourable but substantial. For the ultimate street food experience, use a Belgian pearl sugar if you want to convert these into 'Liege' style waffles. Clean your waffle iron only after it has cooled completely using a soft brush to preserve the seasoning.
🍽️ Serving Suggestions
Serve with a hot cup of dark roast coffee or a rich Belgian hot chocolate. Pair with a side of thick-cut bacon for a salty-sweet contrast. Drizzle with warm speculoos (cookie butter) for a truly authentic Belgian flavor. Top with a scoop of high-quality vanilla bean gelato for a decadent dessert format. Serve folded in a parchment paper sleeve to mimic the authentic European street experience.