Light and Fluffy Belgian Waffles with Crisp Edges can Easily be Made in the Comfort of Your Home. Top it with Chilled Crème Fraîche Sweetened with Pure Honey and Vanilla!
Nothing says good ol’ breakfast like Belgian waffles! Enjoy it with coffee, tea or better yet… MIMOSAS!! Have it with some of your favorite fruit and you’re set! The best part of this, is the ease of making them right at home, super simple and no baking required!
Do you know what makes a waffle a Belgian waffle?
The name is implied based on a few characteristics. Primarily on its signature look of fewer but deeper pockets, are usually 1 1/2 inches thick, and much larger in size. In many cases, you can find these waffles to be square in shape. While many waffles are leavened with baking soda and/or baking powder, Belgian waffles are leavened with yeast making them very light and fluffy yet crisp around the edge.
I grew up on the yellow box of frozen waffles but nothing beats homemade. As a kid, the closest I got to the “homemade” version was when as a family we would go out to restaurants such as Denny’s and IHOP. My sister and I would never order waffles for breakfast but instead, as a dessert! We would have it stacked with scoops of all sorts of ice cream flavors and OH MY GAWD, it was amazing! But no matter how you like them, there’s something about waffles that brings much joy to your breakfast, brunch or dessert!
The other night, I craved waffles as a dessert and wanted it the same way as I had when I was younger. Problem was, I had no ice cream but nevertheless, because I had it set in my mind, I knew at some point I was going to want them. I searched for what I thought could be the perfect waffle recipe, compared a few of them and ultimately settled on this recipe down below.
What I liked about this recipe in particular, is that you make the batter the night before. How great is it knowing when you wake up in the morning, all you have to do is turn on your waffle maker, pour the batter and within minutes, you have amazing crisp and fluffy warm goodness on your plate! And I know you’re probably wanting instant waffles, I get it. Trust me, you’ll want to let the batter sit in the fridge to rest in all its glory and yeast that shines through in so much flavor!
Then to top it off, add chilled crème fraîche mixed with sweet honey and vanilla to give you all the right feels of the perfect breakfast! Add fruit and drizzle all over with your favorite maple syrup! It’s to die for. If you don’t have crème fraîche, opt for fresh yogurt as seen in these pancakes here.
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Belgian Waffles with Honey Vanilla Crème Fraîche
- Total Time: 12 hours 35 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Light and Fluffy Belgian Waffles with Crisp Edges can Easily be Made in the Comfort of Your Home. Top it with Chilled Crème Fraîche Sweetened with Pure Honey and Vanilla!
Ingredients
WAFFLES
- 1 3/4 cups (420 grams) oat milk or whole milk
- 1/2 cup (113 grams) unsalted butter, sliced
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon (13 grams) granulated sugar
- 1 1/2 teaspoons (7 grams) instant or rapid-rise yeast
- 1 teaspoon (6 grams) salt
- 2 large eggs (100 grams)
- 1 teaspoon (6 grams) pure vanilla extract
CRÈME FRAÎCHE
- 1/2 cup (113 grams) crème fraîche
- 1 tablespoon (21 grams) honey
- 2 teaspoons (12 grams) pure vanilla extract
Instructions
- In a medium saucepan, heat milk and butter over medium-low heat until butter is melted, about 3 to 5 minutes. Remove from heat and allow mixture to cool to the touch.
- In a large bowl, whisk together flour, sugar, yeast and salt. Gradually mix in milk-mixture, stir until smooth. Add eggs and vanilla and continue to mix until smooth. Use a rubber spatula to scrape down sides of the bowl.
- Cover bowl with plastic wrap and refrigerate for 12 to 24 hours.
- Meanwhile, in a small bowl, gently mix crème fraîche, honey and vanilla. Add more honey and vanilla 1/2 teaspoon at a time to taste. Be sure to not over mix as this could create lumps in the crème fraîche. Cover and store in the fridge until ready to serve.
- Heat waffle iron. When waffle iron is hot, remove the bowl of batter from the fridge. The batter should appear foamy and have risen. Stir a few times to deflate and bring the batter together.
- Evenly pour about a 1/2 cup of batter into the hot waffle iron. Cook according to the manufacturer’s instructions. Once cooked, transfer to a wire rack. Once all waffles are cooked, plate and spread honey vanilla crème fraîche and fresh fruit.
- Prep Time: 15 minutes
- Wait Time: 12 hours
- Cook Time: 20 minutes
- Cuisine: American
Keywords: belgian waffles, waffles for breakfast, honey and vanilla, creme fraiche
Belgian waffles recipe adapted from p. 95 of Cook’s Illustrated Baking Book.
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