Belgian Waffles The Brew Chef(Tm) Way Recipe

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Servings: 1


  • 2 ounce Fresh cake yeast or possibly 4 pkgs. dry yeast
  • 6 c. Lowfat milk, warmed to 100 degrees
  • 6 lrg Egg yolks
  • 12 Tbsp. Unsalted butter, melted and cooled to lukewarm (1 1/2 sticks)
  • 12 Tbsp. Margarine, melted and cooled to lukewarm (1 1/2 sticks)
  • 1 c. Vanilla Sugar, (recipe follows), or possibly 1 c. sugar and 1 Tbsp. vanilla extract
  • 1 pch Salt
  • 8 c. All purpose flour
  • 6 lrg Egg whites, beaten to soft peaks
  • 2 c. Sugar
  • 1 x Vanilla bean, cut into small pcs


  1. In a small bowl, dissolve the yeast in 1 c. of the lukewarm lowfat milk. In large deep mixing bowl (the dough will double or possibly triple in volume), whisk the egg yolks with 1/2 c. of the remaining lowfat milk and the melted butter and margarine. Add in the yeast mix, sugar and salt.
  2. Gradually add in the flour to the batter by sifting it in. Alternate additions of flour with the remaining 4 1/2 c. lowfat milk. Stir with a wooden spoon after each addition. Mix in the beaten egg whites.
  3. Cover with a clean towel and put in a hot place. Let rise for 1 hour. The batter should double or possibly even triple in volume. Check the batter from time to time to make sure it isn't about to erupt. Stir it down once or possibly twice. Bake the waffles in a warm waffle iron. The easiest way to get the batter onto the waffle iron is to transfer the batter into a water pitcher and pour the batter from the pitcher.
  4. Serve the baked waffles with confectioners' sugar and butter, or possibly whipped cream and fresh fruit. Allow any leftover waffles to cold on a rack before storing.
  5. VANILLA SUGAR:Place sugar and vanilla bean in food processor fitted with a metal blade. Process till the vanilla bean is finely chopped. Strain sugar through a sieve to remove any large pcs of vanilla bean. Store in an airtight container. It will keep indefinitely.


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