📝 About This Recipe
Transport your breakfast table to the streets of Brussels with these exceptionally light and crisp Belgian waffles. Unlike standard waffles, this recipe uses whipped egg whites to achieve a signature airy interior and a golden, shatteringly crisp exterior. Topped with a luscious, vanilla-flecked whipped cream, these waffles are a sophisticated celebration of texture and classic European tradition.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 3 Large eggs (separated; yolks and whites kept in different bowls)
- 1 3/4 cups Whole milk (slightly warmed)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
Whipped Cream Topping
- 1 cup Heavy whipping cream (very cold)
- 2 tablespoons Confectioners' sugar (sifted)
- 1/2 teaspoon Vanilla bean paste (or vanilla extract)
For Serving
- 1 cup Fresh strawberries (sliced)
- 1/2 cup Maple syrup (Grade A Amber)
👨🍳 Instructions
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1
Preheat your Belgian waffle iron to its medium-high setting. If your oven has a 'warm' setting (about 200°F), turn it on and place a wire rack inside a baking sheet to keep finished waffles crisp.
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2
In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined and aerated.
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3
In a medium bowl, whisk the 3 egg yolks with the warmed milk, melted butter, and vanilla extract until the mixture is uniform and pale yellow.
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4
Create a well in the center of the dry ingredients and pour in the milk and yolk mixture. Using a rubber spatula, gently stir until just combined; it is perfectly fine if there are a few small lumps remaining.
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5
In a separate, perfectly clean glass or metal bowl, beat the egg whites using a hand mixer or stand mixer until stiff, glossy peaks form. Do not over-beat until they look dry.
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6
Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, fold in the remaining whites with a delicate hand until no large white streaks remain, being careful not to deflate the air bubbles.
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7
Lightly coat the waffle iron grids with non-stick spray or a brush of melted butter. Ladle approximately 1/2 to 3/4 cup of batter (depending on your iron size) onto the center of the grids.
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8
Close the lid and cook for 3-5 minutes, or until the steam stops escaping and the waffle is a deep golden brown and crisp to the touch.
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9
While the waffles cook, prepare the whipped cream: In a chilled bowl, beat the heavy cream, confectioners' sugar, and vanilla bean paste until medium-stiff peaks form.
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10
Remove the finished waffle carefully and place it directly onto the wire rack in the warm oven. This prevents the bottom from getting soggy.
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11
Repeat the process with the remaining batter. Serve the waffles warm, topped with a generous dollop of the homemade whipped cream, fresh strawberries, and a drizzle of maple syrup.
💡 Chef's Tips
For the crispest texture, ensure your waffle iron is fully preheated before adding the batter; a drop of water should sizzle and dance on the surface. Never stack your waffles once they are cooked, as the steam will make them soft and rubbery; always use a wire rack. If you have leftovers, freeze them in a single layer and reheat in a toaster—they will taste better than any store-bought version. Use room temperature eggs for the yolks, but ensure your egg whites are free of any yolk bits to achieve maximum volume. Don't over-mix the batter after adding the egg whites; the 'lumps' are your friends and contribute to a light, airy crumb.
🍽️ Serving Suggestions
Pair with a hot Cafe au Lait or a dark roast espresso to balance the sweetness of the cream. Serve alongside thick-cut peppered bacon or maple-glazed breakfast sausages for a salty-sweet contrast. A side of fresh berries tossed in a little lemon juice and mint adds a bright, acidic pop. For a decadent dessert variation, drizzle with warm chocolate ganache and a sprinkle of toasted hazelnuts. Offer a small bowl of lemon curd on the side for a zesty, creamy alternative topping.