Belgian Waffles

 

 

swap blogpost

The Recipe Box Swap

Belgian Waffles

 

These are light and crispy. They’re the best I’ve ever had!

1 pkg dry yeast (2 ¼ t)

2 c lukewarm milk

4 eggs, separated

1 t vanilla

2 ½ c sifted flour

1 T sugar

½ c melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift flour, salt and sugar together. Add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk. Use 3/4 – 1 c per waffle. Makes 4 Belgian Waffles.

 

 

 

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