An Authentic Belgian Waffle Recipe made with a secret ingredient. Dollop with creme fraiche and fresh fruit to enjoy for breakfast, brunch, or dessert!
Sprinkle the yeast over warm milk in a bowl (no more than 100 degrees F). Let is stand 15 minutes.
Whisk eggs, butter and vanilla into yeast mixture until blended. Set aside.
Mix flour and salt. Create a well.
Pour liquid mixture into well and stir until combined into dough.
Cover bowl with a light cloth and allow to rise in a warm place 30 minutes.
Stir in pearl sugar.
Place a ball of dough on medium high waffle iron and cook until golden - about 3 minutes.
Notes
Substitutions and Notes
Lukewarm Milk - I specify lukewarm milk since the warmer temperature helps activate the yeast. For best results, bring it to a temperature of 100 degrees, either over low heat on the stovetop or in 30-second increments in the microwave. If you don't have an instant read thermometer, no worries. It should feel slightly warm when you stick your finger in the center.
Butter - Salted or unsalted. Melted and cooled. If the butter is too hot when adding to the yeast mixture, it will kill the yeast. It should be just slightly warm to the touch.
Make Creme Fraîche
Yes, you can make it from scratch, but I love a shortcut! We like our Creme Fraîche a little sweeter than it comes at the store.
Combine 7.5 ounces (one container) pre-made creme fraîche with 1/2 cup powdered sugar.
Whisk until combined and there are no remaining powdered sugar lumps.
Store for up to one week in a sealed container in the fridge.
To Store
Refrigerate - Store in an airtight container up to 3 days.
Freeze - Allow to cool. Line baking sheet with parchment. Place cooled waffles on the baking sheet 1/2" apart. Freeze 2 hours. Place in freezer safe airtight container and freeze up to 4 months.