Best Belgian Waffles With Berry Cream Recipes

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

BELGIAN WAFFLES WITH BERRY CREAM

Steps:

• 1. Make Berry Cream. Heat Belgian waffle iron grease if necessary.2. Stir remaining ingredients until blended. Pour batter for waffle onto center of hot waffle iron. Repeat with remaining batter.3. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle. Top with Berry Cream.Berry Cream1 cup whipping (heavy) cream1/4 cup powdered sugar2 cups sliced strawberries1/2 cup blueberriesBeat whipping cream and powdered sugar in chilled large bowl with electric mixer on high speed until stiff. Fold in strawberries and blueberries.HIGH ALTITUDE (3500 to 6500 feet): No changes. NUTRITION FACTS: 1 Serving: Calories 400 (Calories from Fat 225) Fat 25g (Saturated 11g) Cholesterol 85mg Sodium 6200mg Carbohydrate 39g (Dietary Fiber 2g) Protein 7g % DAILY VALUE: Vitamin A 14% Vitamin C 56% Calcium 18% Iron 8% DIET EXCHANGES: 2 Starch 1 1/2 Fruit 4 1/2 FatBETTY'S TIP Entertaining a crowd? Try a topping bar, with choices such as sliced fruit, jam, syrup, chopped nuts, whipped cream and flavored yogurt.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BELGIAN WAFFLES

Steps:

• Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks - this will keep your waffles light and fluffy.
• Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white - don't worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
• Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.