Thursday, January 13, 2011

Belgian Waffles with Strawberry Sauce

This is a great yeasted or Belgian waffle recipe. I am reposting it because I made it last night and replaced the whole milk with evaporated milk and I think the waffles came out even better. Strawberry waffles are a favorite breakfast-for-dinner meal in my house and this recipe is great because the batter only needs an hour to proof. You can, however, make it the night before if you want to have it for breakfast; just prepare as listed and then place it covered in the fridge overnight, stirring well before making the waffles.

Belgian Waffles with Strawberry Sauce

1 1/2 cups water, divided
2 1/4 teaspoons yeast (1 packet)
1/3 cup sugar
3 cups flour
1/4 teaspoon salt
3 large eggs, separated + 1 egg white
1, 12 oz can evaporated milk
1/2 cup butter, melted
2 teaspoons vegetable oil
2 teaspoons vanilla extract

In a large bowl combine yeast and 3/4 cup water and a pinch of sugar. Let stand for 5 minutes to dissolve yeast.

In a separate bowl combine flour and salt and set aside.

Add 3 egg yolks, 1 egg white, and 1/3 cup of sugar to yeast mixture; stir to blend. Add 3/4 cup water, milk, oil, and vanilla; stir until mixture is smooth. Stir in melted butter slowly so as not to cook the eggs. Stir in the flour mixture and stir briskly until smooth.

Beat 3 egg white until stiff peaks form. Fold egg whites into the batter. Let batter stand for 1 hour, stirring every 15 minutes.

Preheat waffle iron and follow manufactures directions for cooking. For my waffle iron (it's a classic round Belgian waffle size waffle iron) I use 2/3 cup of batter and use setting 4 so I guess that's kind of medium high heat. This recipe makes about 10 large waffles for me. Serve with warm strawberry sauce and whipped cream.

Easy Strawberry Sauce:
1 small container + 1 large container frozen sweetened sliced strawberries (16 oz + 24 oz)
3-4 tablespoons Carnet Foods Ultra Gel (a cornstarch like thickener)

Pour strawberries and juices into a saucepan. Mix in Ultra Gel with a whisk (I assume that cornstarch would also work). Bring to a boil, stirring and boil for a couple minutes on low heat. Remove from heat and allow sauce to cool for 45 min. to an hour before serving so it is just warm.

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