Reviewed: Nov. 8, 2009

I make these a lot and everyone raves about them! I have made them following the directions exactly and also made them by using the whole egg instead of just the yolks, thereby, eliminating the step of beating the whites and folding them in. I cannot tell a bit of difference either way and it makes the recipe easier. I typically make them at night and let them rise in the fridge in my Kitchen Aid mixer bowl covered with plastic wrap. These are by far the best waffles we have ever eaten! The tang from the yeast is fabulous!!

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Lynn7kids

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Reviewed: Nov. 1, 2009

This recipe is amazing!! I recieved a waring pro waffle maker from my now husband as a gift and was looking for a true belgian waffle recipe to try. I have made this several times of the year and must admit that these were the best waffles I have ever tasted! Definitely freeze any leftovers between waxed paper and in a freezer bag...you will not be disappointed!

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SHARELL

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Rocky Hill, Connecticut, USA

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Reviewed: Sep. 14, 2009

Used a 4 slice belgian waffle maker. Didn't change a thing. Perfect! We will be making these again!!

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love2cook

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

they're pretty good... I will try to lower the amount of butter next time i make it. It makes alot!

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Cocooned

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Aug. 30, 2009

Delicious. These taste very yeasty, which I love. They are a lot of work but worth the effort because this recipe makes lots and I freeze them. They are almost as delicious toasted. I don't usually make changes to recipes but I did go down to 1 tsp. salt. They were a touch too salty for my tastes the first time around.

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EMSIELOU

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Reviewed: Aug. 21, 2009

Wow, I'm really impressed. The recipe works wonderfully. I cut it down to 2 servings for my boyfriend and me, and it was the perfect amount. The yeast adds a unique, tasty flavor, and the texture is marvelous. Other waffles I've made have had less flavor or not been as crispy.

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Tiff

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Reviewed: Aug. 20, 2009

So worth the extra effort!!! After months of trying to imitate the best waffle I ever had from a street vendor in Holland (at Keukenhof Gardens if you must know), I've settled on this recipe as my base. They freeze very well. Set them on a wire rack for a few minutes after cooking so they dry out a bit. Store them in zip lock bags, but remember to remove as much of the air from the bag as you can. For best results, defrost them in the microwave for a few seconds, then toast them to remove the moisture and crisp up the outside. Then sprinkle with a little powdered sugar. You'll never buy those pathetic little tasteless imitations from the grocery store again! UPDATE...I replaced about 1/2 cup of milk with buttermilk and that gives it a nice tang.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Jul. 24, 2009

These were great. My husband who does not like breakfast foods even liked them. he did say that our friend has a better recipe... I served them with cinnamon sugar and butter.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jul. 14, 2009

I have been searching for the perfect Belgian Waffle recipe that suits our taste. Found it!! Love the inside and outside textures as other cooks have mentioned. I had already started the yeast proofing when I found that I didn't have enough milk. I substituted 1 1/2 cups of vanilla soy milk and they still turned out de-lish! Thank you Bobbi Jo.

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Cathy Myers

Cooking Level: Expert

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

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Reviewed: Jul. 5, 2009

This was the first time i make Belgian waffles, having got the waffle iron only a couple of days, i was very pleased with the outcome, the batter was nice and gummy, and they browned really nicely, i made them for our ( me and my 4 aunts) daily coffee gathering at my nana's, i served with the waffles pancake syrup and strawberry syrup, everybody loved them

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mia ghordlo

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Reviewed: Jun. 16, 2009

This recipe is a little more intensive than your typical waffle recipe but it is so worth it.

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vectorgirl

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

This recipe is straight out of the Joy of Cooking cookbook. page 802 in the 1997 book. Great recipe.

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Doug Falke

Cooking Level: Expert

Living In: Leander, Texas, USA

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Reviewed: May 7, 2009

I think anyone disappointed in the texture of these waffles was not looking for a true Belgian waffle recipe. These are just wonderful.

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LisaJoy

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

Perfect!!! And even better if you cook them the next day. The dough rises a bit more overnight in your refrigerator, so it came out crispier on the outside and more cake like on the inside. Delicious!

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Jmatey

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Reviewed: Apr. 14, 2009

I've been using this recipe for a couple years, it is a Sunday morning favorite with my family. Everyone loves these waffles, they're excellent! I've found that letting the mixture raise an extra 1/2 hr. makes them even lighter, especially if the mixture hasn't doubled in 1 hr.

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Elaine

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Reviewed: Apr. 10, 2009

Just made these- quite a bit of work, but well worth it. They were light and crispy. My husband thought they were not much different than regular waffles so I'm not sure I will go to all this work again.

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Erin

Cooking Level: Expert

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Reviewed: Mar. 8, 2009

These were so light! Well worth the extra time it takes to let it rise.

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elcat80

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Reviewed: Mar. 4, 2009

Mine didn't rise enough. But they were still very good. I will attempt them again.

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Feb. 24, 2009

Definately a five star recipe! I halved the recipe which was slightly challenging(1 1/2 egg yolks! Yikes) so some of the amounts were approximate. I rose the batter in the fridge as i was making ahead of time and although it didn't exactly double in size, it was close. Doubled the vanilla as i always do and topped with sweetened ,sliced strawberries, bananas and whipped cream. Breakfast or dessert? You decide...It was actually dinner for us, and a delicious one at that. I froze the leftover waffles in individual baggies for later use.

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