Belgian Waffle Recipe

Preheat and prep

Preheat your Belgian waffle iron according to the manufacturer's instructions. Lightly grease the plates with nonstick spray or brush with melted butter just before cooking.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

Combine wet ingredients

In a separate medium bowl, whisk the eggs lightly. Add the whole milk, melted butter (cooled slightly so it doesn't cook the eggs), and vanilla extract; whisk until homogeneous.

Make batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula or whisk until just combined. Do not overmix — small lumps are fine. Let the batter rest for 5–10 minutes at room temperature to hydrate the flour and thicken slightly.

When the waffle iron is hot, lightly grease again. Pour an appropriate amount of batter onto the center of the iron (typically 3/4 to 1 cup per waffle for a standard Belgian iron — adjust for your iron's size). Close the lid and cook without opening for the recommended time (usually 3–5 minutes) until the waffle is golden brown and crisp. Timing varies by iron; use visual cues and steam reduction as guides.

Carefully remove the waffle using a heatproof utensil and transfer to a wire rack set over a baking sheet in a warm oven (200°F / 95°C) if making multiple waffles, to keep them crisp while finishing the batch. Repeat greasing and cooking until all batter is used.

Divide waffles among serving plates (1–2 waffles per person depending on appetite). Top with a generous spoonful of local mixed fruit, a dollop (about 2 tbs) of crème fraîche per waffle, and a drizzle of pure maple syrup to taste (about 1–2 tbs per waffle).

If desired, add a small pat of butter on top of the hot waffle and dust lightly with powdered sugar for presentation. Serve immediately so the waffles are crisp and the toppings are fresh.

Leftover batter: refrigerate up to 24 hours (stir gently before using). Leftover waffles can be cooled completely, wrapped tightly, and frozen; reheat in a toaster or oven until crisp.