Belgian Waffles With Honey Vanilla Crème Fraîche Recipes

OVERNIGHT BELGIAN WAFFLES

Steps:

• The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
• The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
• Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
• Make-Ahead Plan
• Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.

HONEY VANILLA CRèME FRAîCHE

Steps:

• This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.

BELGIAN WAFFLES WITH HONEY VANILLA CRèME FRAîCHE

Steps:

• In a medium saucepan, heat milk and butter over medium-low heat until butter is melted, about 3 to 5 minutes. Remove from heat and allow mixture to cool to the touch.
• In a large bowl, whisk together flour, sugar, yeast and salt. Gradually mix in milk-mixture, stir until smooth. Add eggs and vanilla and continue to mix until smooth. Use a rubber spatula to scrape down sides of the bowl.
• Cover bowl with plastic wrap and refrigerate for 12 to 24 hours.
• Meanwhile, in a small bowl, gently mix crème fraîche, honey and vanilla. Add more honey and vanilla 1/2 teaspoon at a time to taste. Be sure to not over mix as this could create lumps in the crème fraîche. Cover and store in the fridge until ready to serve.
• Heat waffle iron. When waffle iron is hot, remove the bowl of batter from the fridge. The batter should appear foamy and have risen. Stir a few times to deflate and bring the batter together.
• Evenly pour about a 1/2 cup of batter into the hot waffle iron. Cook according to the manufacturer's instructions. Once cooked, transfer to a wire rack. Once all waffles are cooked, plate and spread honey vanilla crème fraîche and fresh fruit.

BELGIAN WAFFLES

Steps:

• Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks.
• Beat the egg whites and salt until they stand in soft peaks, mix in the vanilla at this time and fold into the batter (do not over mix).
• Pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.
• Repeat with the remaining batter.
• Top with your favorite fruit and whipped cream and serve hot.