6
RECIPES
Classic Belgian Waffles .............................6
Gingerbread Belgian Waffles .....................6
Good-Night Waffles ...................................7
Pumpkin-Nut Belgian Waffles ....................7
CLASSIC BELGIAN WAFFLES
Classic Belgian waffles have a crispy outside
and are soft and moist on the inside. They are
often served as part of a celebration – even to
celebrate something as simple as a beautiful
day. Try these waffles with your favourite syrup
or a topping such as sliced fresh strawberries
and freshly whipped cream.
Makes 10 waffles
1½
cups (375 ml) water
2¼
teaspoons (11 ml) active dry yeast (one
packet)
3
cups (750 ml) sifted flour
¼
teaspoon (1 ml) salt
3
large eggs, sep 1 egg white
¹⁄³
cup (75 ml) sugar
1½
cups (375 ml) whole milk
8
tablespoons (125 ml) unsalted
butter – melted and cooled
2
teaspoons (10 ml) vegetable oil
2
teaspoons vanilla extract
Heat ½ of the water to lukewarm, 105°-110° F
(41°-43°C). 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. Stir the liquid mixture into the
flour mixture and beat 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 Cuisinart
®
Belgian Waffle Maker on
setting #4 or preferred setting (green indicator
light will be illuminated when preheated).
For best results, do not open waffle maker
during cooking process. Doing so will offset the
timing mechanism.
Use the measuring scoop to measure the batter
and pour into the preheated waffle iron. Use a
heatproof spatula to spread the batter evenly
over the grids. Close lid and rotate waffle maker
180˚ to the right. Bake the waffles in the waffle
iron until beeper indicates that the waffle is
done. Rotate waffle maker 180˚ to the left.
Remove waffle and repeat until all batter is used.
Waffles may be kept warm in a low 200°F (93°C)
oven.
Place waffles arranged on a cookie sheet on
a rack in the warm oven. Serve with whipped
cream, fruit, jam, powdered sugar, or warm
fruit syrup.
*We recommend using setting #4 to achieve a
golden brown baked Belgian waffle. Adjust the
browning control if you prefer lighter or darker
waffles.
Nutritional analysis per waffle:
Calories 300 (40% from fat) • carb. 37g •
pro. 8g • fat 13g • sat. fat 7g • chol. 94mg •
sod. 104mg • calc. 61mg • fiber 1g
GINGERBREAD
BELGIAN WAFFLES
These waffles have the flavour of just baked
gingerbread and are delicious served with fresh
fruit or caramelized apples and pears.
Makes 6 waffles
½
cup (125 ml) warm water
1
teaspoon (5 ml) granulated sugar
2¼
teaspoons (11 m) active dry yeast
(1 packet)
1½
cups (375 ml) all-purpose flour
1
cup (250 ml) graham cracker crumbs
¼
cup (50 ml) granulated sugar
¼
teaspoon (1 ml) salt
1
teaspoon (5 ml) ground ginger
½
teaspoon (2 ml) finely chopped lemon
zest
2
cups (500 ml) warm milk [about 105°F
(41°C)]
3
large eggs, separated
½
cup (125 ml) unsalted butter, melted
and cooled
1
teaspoon (5 ml) vanilla extract
