Waffles from Bruxelles
From: Genevieve, Bruxelles, Belgium
Comments: These waffles are light, airy and crunchy.
It is important that you do not add any salt, to this recipe.
Eat them hot, sprinkled with icing sugar, topped to taste with whipped cream, fresh fruit pieces or fresh fruit salad.
Servings: Approximately 20 waffles
  • 2 [1/4-ounce / 7-g each] packages active dry yeast
  • A little sugar
  • 3/4 cup [3/4 L] hardly lukewarm milk
  • 3 1/2 cups [490 g] cake and pastry flour
  • 6 egg yolks
  • 6 egg whites
  • 14 tablespoons [200 g] melted butter
  • Icing sugar
  • Whipped cream
  • Fruit segments....
  • Dilute active yeast in just a little of the lukewarm milk, with a little sugar; set aside.
  • Transfer flour into a bowl, dig a well in the center and pour in remaining lukewarm milk; beat well before beating in egg yolks.
  • Beat egg whites until stiff.
  • Pour melted butter into flour mixture; mix in reserved diluted yeast and fold in beaten egg whites.
  • Leave dough to rise for approximately 45 minutes.
  • Pour enough dough to completely cover the bottom of a hot waffle iron [dough should be liquid, just as pancake dough]; immediately close griddle.
  • Cook for a few minutes.
  • Serve immediately, sprinkled with icing sugar and topped with whipped cream, fruit segments,....