Belgian · Free recipe
Crisp Belgian Waffles with Berries
Whipped egg whites folded into a yeast-free batter give these waffles deep pockets, a shatteringly crisp shell, and a light, custardy middle. Fresh berries tossed with a spoonful of sugar turn syrupy while the iron does its thing.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Method
-
Toss the berries with 1 tablespoon sugar in a small bowl and set aside to macerate while you make the batter.
-
Preheat your Belgian waffle iron and set the oven to 200F with a wire rack on a baking sheet inside.
-
Whisk the flour, cornstarch, baking powder, 2 tablespoons sugar, and salt in a large bowl. In another bowl, whisk the egg yolks, milk, melted butter, and vanilla, then stir the wet ingredients into the dry until just combined.
-
Beat the egg whites in a clean bowl until they hold stiff, glossy peaks, then fold them into the batter in two additions, keeping as much volume as you can.
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Lightly grease the iron and ladle in enough batter to cover about three-quarters of the grid. Close and cook for 4 to 6 minutes, until steam has mostly stopped escaping and the waffle is deep golden.
-
Transfer each waffle to the rack in the oven so it stays crisp, then serve with the juicy berries and a spoonful of whipped cream or a dusting of powdered sugar.
Zest note from the test kitchen
Watch the steam, not the indicator light: when the puffs coming out of the iron slow to a wisp, the moisture has cooked off and the waffle will stay crisp instead of going limp on the plate.
