Saturday, July 18, 2009

Belgian Waffles by Emeril

Last week, D decided that he couldn't live without Belgian Waffles. He loves loves loves them. Well, I have two regular waffle irons but no Belgian Waffle Iron. What is the difference, you ask? Well, Belgian waffle makers are deeper and they are square. The two that I own are round. They are nice for your regular waffles but not the Belgian ones that D wanted. I wound up borrowing my mom's Cuisinart Belgian Waffle Maker. It is a beauty. Nice and big. I didn't have the instruction booklet so I looked on the internet and found out that Emeril has a recipe for classic Belgian Waffles. They turned out light and fluffy. D really liked them. We had some strawberries in the fridge. So here is the recipe. Try it, you'll like 'em!

Belgian Waffles
by Emeril LaGasse

Yield: 8 to 10 (4 by 4-inch) waffles
Prep: 10 min
Cooking time: 3 min
Total: 13 min


2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray

Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.