Crispy Belgian Waffles
This is the way we make crispy Belgian waffles — light inside thanks to whipped egg whites, crisp outside thanks to a properly hot iron.
Method
Six stepsHeat the iron
Preheat the waffle iron; use a darker setting for extra crispness if available.
Mix the dry
In a large bowl, whisk together flour, baking powder, sugar and salt.
Mix the wet
In another bowl, whisk milk, oil, egg yolks and vanilla.
Whip the whites
In a clean bowl, beat the egg whites on high speed until stiff peaks form.
Fold
Stir the milk mixture into the dry ingredients until nearly combined, then gently fold in the egg whites until smooth.
Bake and serve
Add about ⅓ cup of batter to the hot waffle iron per waffle (adjust to your iron) and cook according to the manufacturer’s instructions. Serve hot with butter, syrup, berries, whipped cream or toppings of choice.
From our kitchen
For crisp wafflesStart with cold eggs — they separate more easily.
Use clean, grease-free bowls and beaters for the egg whites.
Heat the waffle iron well. Crisp waffles need a hot iron.
- Energy
- 668 kcal
- Protein
- 14 g
- Fat
- 35 g
- of which saturates
- 5 g
- Carbohydrates
- 73 g
- Cholesterol
- 108 mg
More from our kitchen
All recipes →Every recipe cooked and tested at home — by Magnus & Lek