Belgian Waffles with Berries and Whipped Cream
Honeycombed Belgian waffles make a dramatic cushion for a medley of strawberries, raspberries, and whipped cream. Most any waffle recipe works well in a Belgian waffle iron. This batter makes extra-crispy waffles.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, chewy, creamy, crisp, fruity, rich
Type of Dishquickbreads
- 2 cups all purpose flour
- 1 tablespoon sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs, separated
- 1½ cups milk
- 6 tablespoons (¾ stick) unsalted butter, melted, or canola oil
- 2 teaspoons vanilla extract
- 3 cups mixed fresh raspberries and sliced strawberries for topping
- 1 cup whipped cream, plain yogurt, or sour cream for topping
- 3 tablespoons raw sugar for topping
Preheat a Belgian waffle iron. In a bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, milk, butter, and vanilla. Add the milk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Spoon or pour about 1 cup batter onto the hot iron. Close the lid, Bake until the waffle is golden brown, about 4 minutes. Remove with a fork to a warm plate, Serve at once or keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batter. Top with berries, whipped cream, and raw sugar.
2004 Lou Seibert Pappas