"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Classic Belgian Waffles Recipe

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This recipe for Classic Belgian Waffles, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups water
2-1/4 teaspoons active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated + 1 egg white
1/3 cup sugar
8 tablespoons unsalted butter - melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1-1/2 cups whole milk

Directions:
Directions:
Heat half of the water to lukewarm, 105 - 110 degrees. Dissolve the yeast in the water with a pinch of the sugar from the recipe; let stand 5 to 10 minutes until the mixture begins to foam.
Put the flour and salt into a large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil and vanilla; stir until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat your Belgium Waffle Maker as directed by manufacturer. Use a heat-proof spatula to spread the batter evenly over the grids. After cooking, waffles can be kept warm in a 200 degrees oven arranged on a baking sheet.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I got this recipe from Chefscatalog.com

 

 

 

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