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Belgian Waffles

December 10, 2009

~ Patty ~


When we lived in Belgium, one of our favorite places was Brugge, the old medieval city not far from Brussels. One of the highlights was stopping for Belgian Waffles, or “Gaufres” as they were known in French.

I finally found a good recipe for them in “Everybody Eats Well in Belgium Cookbook.” (I adapted the recipe slightly, using all butter instead of half margarine and half butter.)

It’s a huge recipe, but they freeze well, and are a treasure to have on hand for afternoon tea/coffee or a breakfast/brunch treat. (I reheat them in the hot waffle iron for one minute. Toasting them would also work.) Traditionally they’re served with butter and powdered sugar, or topped with sliced fruit and whipped cream……..mmmmmm…..delicious!



Belgian Waffles


2 ounces fresh cake yeast, or 4 packages of active dry yeast

6 cups milk, warmed to 100 degrees F

6 large egg yolks

1 1/2 cups butter (3 sticks) melted and cooled to lukewarm

1 cup sugar

1 tablespoon vanilla extract

8 cups all-purpose flour

6 large egg whites, beaten to soft peaks


1. Dissolve yeast in 1 cup of warm milk.


2. Whisk egg yolks with 1/2 cup of the remaining milk and melted butter. Add the yeast

mixture and sugar. Use a large bowl as dough will rise to double or triple in bulk.


3. Gradually stir the flour into the batter. Alternate additions of flour with the

remaining 4 1/2 cups milk. Stir with a wooden spoon after each addition.


4. Fold in beaten egg whites.


5. Cover with a clean towel and put in a warm place.* Let rise for 1 hour.

The batter should double or triple in volume. Stir it down once or twice if it gets out of hand.


6. Bake the waffles in a hot waffle iron. (I used a Belgian waffle iron.)


7. Serve the baked waffles with powdered sugar and butter, or whipped cream and fresh fruit.

Allow leftover waffles to cool before storing.


* Preheat oven to 200 degrees for 10 minutes and turn it off. Let the batter rise in the oven with the door closed.


Variation: add 1 teaspoon cinnamon to the batter.


P.S.  When serving the waffles with fresh sliced strawberries, try adding a little Balsamic Vinegar to the sugared strawberries.  It sharpens their flavor significantly!  If you can taste the vinegar, you’ve added too much.  A small amount does the trick.

18 Comments leave one →
  1. December 10, 2009 8:00 am

    Patty made these for us me when we were home. Because I’m SPECIAL! They were DELICIOUS! I need to dig out my waffle iron. Thanks Patty!

  2. December 10, 2009 10:44 am

    Wow, waffles with yeast? and interesting concept I might have to try. We make ours fluffy with just the beaten egg whites and a little baking powder. I think part of this is that they don’t have to cook as long; my sisters beg for the “light” ones..

  3. December 10, 2009 8:41 pm

    now i want a waffle iron!

  4. December 10, 2009 8:59 pm

    Those look perfecto! Perfecto el mundo, in fact ; )

  5. lvegas permalink
    December 10, 2009 9:32 pm

    I’m a huge fan of waffles and this is one of my favorite waffle recipes of all time! I make this large recipe and freeze the leftovers, the reheat in a toaster far better than any store bought waffle.

  6. December 11, 2009 1:59 am

    That looks so gorgeous and delicious with cream and strawberries. I love waffles. I would drizzle with honey too.

  7. December 11, 2009 7:13 am

    I love Belgian waffles most especially on a Sunday morning. 😀

  8. December 11, 2009 3:35 pm

    We love waffles over here and it’s always nice to find new mixes for them! Yours look perfect!

  9. December 11, 2009 6:01 pm

    Love Belgium Waffles – thee are scrumptious – perfect for a special brunch. or dinner. Or lunch ..

  10. December 11, 2009 10:36 pm

    I haven’t had waffles in forever. These are beautiful!

  11. December 12, 2009 4:17 am

    The topping is wonderful!

  12. Lucia permalink
    December 13, 2009 12:08 pm

    Are they the Brusel or Leukse waffels?

  13. Emma permalink
    December 13, 2009 2:17 pm

    Yumm looks good

  14. December 13, 2009 2:52 pm

    I think I just drooled all over my keyboard, I love waffles! yours came out perfect.

  15. leela permalink
    December 18, 2009 4:38 am

    you should try making the belgian sugar waffles – the ones with bits of crystal sugar inside (like Pegi Waffles) it’s the only kind of waffle i crave.

    • foododelmundo permalink*
      December 18, 2009 9:10 am

      They are John’s & my most favorite too! – I had to locate the special sugar – it’s not easy to find in the states. I’m going to make it soon.

  16. January 24, 2010 10:39 am

    does this recipe work if cut in half ?,, 4 cups of flour

    • foododelmundo permalink*
      January 24, 2010 10:49 am

      I wouldn’t see why not. Enjoy! ~Mary

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