Make the batter for at least 12 wafers. Carefully weigh all the ingredients out. Separate the eggs. Beat the egg yolks and add the right amount of milk and fresh yeast to it. Beat with the whisk until the yeast has dissolved. Pour the lukewarm water in the batter. Sieve then the flower. Put the weighed amount of butter in a pan. Let them melt over low heat. Pour the melted butter to the batter and stir with whisk in the meantime.
450g self-raising flour 3 eggs 150 g melted butter 375 g milk
Beat the egg whites to a stiff foam. Fold in the whipped egg whites into the batter. Finally sprinkle a pinch of salt in the batter and fold one last with caution. Put the batter in a warm draft-free place and let it rest 20 minutes. Make whipped cream and stir some vanilla sugar. Place a serrated nozzle in a point of a plastic piping bag. Stir in the cream and place the filled pastry bag in the refrigerator. Heat the waffle iron to the highest setting. Let iron also long enough for heat. Spoon a portion of batter into the waffle iron, close it immediately and bake a light golden brown Brussels waffle. Serve the waffles baked with tufts of whipped cream and powdered sugar.

Brussels waffles

375 g lukewarm water 20 g of fresh yeast a pinch of salt a waffle iron suitable for high and wide waffles
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Make the batter for at least 12 wafers. Carefully weigh all the ingredients out. Separate the eggs. Beat the egg yolks and add the right amount of milk and fresh yeast to it. Beat with the whisk until the yeast has dissolved. Pour the lukewarm water in the batter. Sieve then the flower. Put the weighed amount of butter in a pan. Let them melt over low heat. Pour the melted butter to the batter and stir with whisk in the meantime.
Beat the egg whites to a stiff foam. Fold in the whipped egg whites into the batter. Finally sprinkle a pinch of salt in the batter and fold one last with caution. Put the batter in a warm draft-free place and let it rest 20 minutes. Make whipped cream and stir some vanilla sugar. Place a serrated nozzle in a point of a plastic piping bag. Stir in the cream and place the filled pastry bag in the refrigerator. Heat the waffle iron to the highest setting. Let iron also long enough for heat. Spoon a portion of batter into the waffle iron, close it immediately and bake a light golden brown Brussels waffle. Serve the waffles baked with tufts of whipped cream and powdered sugar.
450g self-raising flour 3 eggs 150 g melted butter 375 g milk
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Directions Ingredients
375 g lukewarm water 20 g of fresh yeast a pinch of salt a waffle iron suitable for high and wide waffles

Brussels waffles

Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion