Belgian Waffle Recipe

Preheat and prep

Preheat your Belgian waffle iron according to the manufacturer's instructions. Lightly brush or spray the grids with a neutral oil or melted butter.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl, beat 2 large eggs until frothy. Whisk in 1 1/2 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract.

Make the batter

Pour the wet mixture into the dry ingredients and stir gently until just combined — small lumps are fine. Do not overmix; the batter should be thick but pourable. Let rest 5 minutes while the waffle iron finishes preheating.

Cook the waffles

For each waffle, pour the recommended amount of batter into the hot waffle iron (usually 1/2 to 3/4 cup for a Belgian waffle, adjust to your iron). Close and cook until deep golden brown and crisp, about 4–6 minutes depending on your iron. Transfer cooked waffles to a warm oven (200°F/95°C) on a rack to keep crisp while you cook the remaining waffles.

Prepare cream cheese spread

In a small bowl, stir 4 oz softened cream cheese with 1 tablespoon of chopped fresh dill and a pinch (about 1/4 tsp) of freshly ground black pepper until smooth. If needed, add 1–2 teaspoons of milk to loosen to a spreadable consistency.

Assemble savory waffles

For each waffle to be served savory, spread 1–2 tablespoons of the dill cream cheese across the warm waffle. Arrange slices of smoked salmon (about 2 oz per waffle) on top of the cream cheese. Scatter 1/2 tablespoon capers and 1–2 tablespoons pickled red onion over the salmon. Finish with a sprinkle of chopped dill and a light squeeze of lemon (about 1/2 teaspoon) and a small crack of black pepper to taste.

Prepare berries

If using larger strawberries, hull and quarter them so all berries are bite-sized. Toss 1 cup mixed berries gently with 1 teaspoon maple syrup or a light dusting of sugar if desired to macerate for 5–10 minutes.

Serve sweet waffles

For each waffle to be served sweet, spread a small dollop (about 1 teaspoon) of whipped butter on the hot waffle so it melts slightly. Pile 1/4 cup macerated mixed berries on top, drizzle with maple syrup (about 1–2 tablespoons per waffle), and serve immediately.

Plate options: Serve the le petit campagne waffle alongside or on top of the sweet berry waffle, or offer as two halves on a single plate. Provide extra lemon wedges, capers, dill, whipped butter, and syrup for guests to customize.

Timing and portions: Plan on making 4 large Belgian waffles (about using the batter quantities above). Use approximately 2 oz smoked salmon and 1 tablespoon pickled onion per savory waffle; use about 1/4 cup berries and 1–2 tablespoons syrup per sweet waffle.

Storage: Leftover waffles can be cooled completely and refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Reheat frozen waffles in a toaster or oven to restore crispness.