Gaufres de Liege or Belgian Waffles
Yankee Plus Dec 2015
TABLE OF CONTENTS
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
Instructions: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.