Belgian Waffles Topped Cream Recipe
Make Belgian Waffles Topped Cream Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Waffle Batter
Topping — Whipped Cream
Topping — Extras
Method
Waffle Batter
Preheat and prepare
Preheat your waffle iron according to manufacturer's instructions. Lightly grease plates of the waffle iron with melted butter or nonstick spray.
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined.
Combine wet ingredients
In a separate bowl or large measuring cup, beat the eggs lightly, then whisk in the whole milk, melted butter, and vanilla extract until homogeneous.
Make batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Small lumps are fine—do not overmix or the waffles may be tough. Let batter rest for 5 minutes while waffle iron finishes preheating.
Cook waffles
Working in batches, pour the recommended amount of batter onto the center of the hot waffle iron (usually about 3/4 to 1 cup depending on iron). Close the lid and cook until waffles are golden brown and crisp, about 3–6 minutes depending on your iron. Transfer cooked waffles to a wire rack in a warm oven (200°F/95°C) to keep them crisp while you finish the remaining batter.
Topping — Whipped Cream
Chill equipment (optional but recommended)
Place mixing bowl and whisk or beaters in the refrigerator or freezer for 10–15 minutes before whipping—the cold helps the cream whip faster and hold peaks.
Whip cream
Pour the heavy whipping cream into the chilled bowl. Add the confectioners' sugar and vanilla extract. Using an electric hand mixer or stand mixer on medium-high speed, whip until soft to medium peaks form (cream holds shape but still slightly glossy), about 2–4 minutes. Do not overwhip into butter.
Topping — Extras & Assembly
Prepare fruit
Wash and dry the strawberries and blueberries. Hull and halve the strawberries. If you prefer, toss strawberries and blueberries lightly with 1–2 teaspoons of confectioners' sugar to macerate and bring out juices.
Plate waffles
Place one or two warm waffles on each serving plate. If using, lightly brush or drizzle each waffle with a little maple syrup for extra moisture.
Top with whipped cream and fruit
Spoon or pipe a generous dollop of the whipped cream onto each waffle. Arrange halved strawberries and blueberries over the cream. Dust with a light sprinkling of powdered sugar.
Serve
Serve immediately while waffles are warm and crisp so the contrast with the cold whipped cream is at its best.