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Gaufres de Liege or Belgian Waffles

Gaufres de Liege or Belgian Waffles
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Yield: 4 to 6 servings

These are not the waffles Americans eat for breakfast, but a hearty snack or dessert to be long remembered.

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  • 1 package active dry yeast
  • 2-1/2 cups lukewarm milk
  • 3 cups flour
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 7 tablespoons shortening, melted and cooled
  • 2 egg whites
  • Confectioners' sugar, for dusting
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy cream, whipped


Sprinkle yeast over 1/2 cup warm milk in a large mixing bowl, then stir together to blend. Let sit 5 minutes.
Pour in the remaining milk and stir in flour, sugar, and salt, mixing until smooth. Stir in egg yolks, vanilla extract, and shortening. Cover bowl with a damp kitchen towel and set to rise in a warm, draft-free place, about 30 minutes. Preheat a waffle iron. Beat egg whites until stiff. Stir down yeast batter and gently fold in beaten whites. Bake batter, 1-1/2 cups at a time, about 5 minutes in waffle iron. Try not to open iron until waffle is done. Serve waffles hot, dusted with confectioners' sugar and piled high with strawberries and whipped cream.
Updated Monday, October 19th, 2009

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