Homemade recipe: real homemade waffles
Ingredients for 10 waffles:
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250 g flour
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2 eggs
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50 g sugar
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1 packet of vanilla sugar
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1 pinch of salt
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½ packet of baking powder
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50 g melted butter
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40 cl of milk
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(optional: a dash of rum or orange blossom water)
Preparation of waffles:
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Combine the flour, baking powder, sugar, and salt in a large mixing bowl.
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Add the eggs and melted butter, then gradually pour in the milk while whisking.
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Leave to rest for 1 hour at room temperature: this is the secret to obtaining a nice, supple dough.
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Heat the waffle iron, lightly butter the plates, and pour in a ladleful of batter.
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Cook for 3 to 4 minutes, until the waffles are golden brown.
Tip: for fluffier waffles, replace half of the milk with heavy cream.
Delicious waffles! Photo selected by monsieurdefrance.com: Rawlik via depositphotos
Lost brioche… and found waffle
Just as French toast recycles stale bread, yesterday's waffles can be reinvented: reheated in a toaster or for a few minutes in the oven at 160°C, they regain their crispness. They can also be turned into a dessert: two waffles, a scoop of vanilla ice cream, a drizzle of hot chocolate... and voilà, a bistro-style ice cream sandwich.
3 tips for perfect waffles
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Always let the dough rest. This is what gives it its light and airy texture.
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Do not overload the waffle iron. It is better to use half a ladle than to have the batter overflow.
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Serve immediately. Waffles lose their crispness as they cool, so enjoy them right away!
You can put anything on waffles! Photo selected by monsieurdefrance.Com: belchonock via dépositphotos
Why not savory waffles?
We often forget about them, but savory waffles are wonderful. Soft on the inside and crispy on the outside, they are perfect for brunch or a light dinner.
Ingredients for 6 savory waffles:
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250 g flour
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3 eggs
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1 packet of baking powder
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50 g melted butter
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25 cl of milk
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100 g grated cheese (Comté, Gruyère, or Parmesan)
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Salt, pepper, and herbs of your choice
Preparation:
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Mix together the flour, baking powder, salt, pepper, and eggs.
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Add the melted butter, milk, and then the cheese.
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Let rest for 30 minutes before cooking.
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Cook in a hot waffle iron until nicely browned.
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Gourmet ideas: serve them with a green salad, a poached egg, or smoked salmon and lemon cream. For a regional touch: cured ham from the Jura, fresh cheese from Alsace, or ratatouille from the South.
The history of waffles
Waffles date back to the Middle Ages. Their name comes from the Frankish word wafla, meaning "honeycomb." Cooked between two engraved iron plates, they were offered at fairs and religious processions. In the 17th century, artisans known as "oublieurs" sold them on the streets of Paris. In the 19th century, the invention of the modern waffle iron made the recipe more widely available. In Belgium, there are two distinct varieties: Liège, made with pearl sugar, and Brussels, which is light and rectangular. From medieval fairs to modern salons, waffles have survived the centuries without losing any of their charm: a popular dessert that has become a culinary heritage.
FAQ – Homemade waffles
Why are my waffles soft?
They lack rest or warmth: let the dough rest and serve them as soon as they are cooked.
Can the dough be prepared the day before?
Yes, but keep it in the refrigerator and let it come back to room temperature.
How to make crispy waffles?
Add a little pearl sugar or cornstarch.
Which flour should you choose?
T45 or T55 flour is perfect.
Waffles without milk—is that possible?
Yes, replace milk with a plant-based beverage.
Why do my waffles stick to the waffle iron?
Because it's not hot enough: butter the baking sheets well.
How long should waffles be stored?
2 to 3 days in an airtight container, or several weeks if thin and dry.
Can they be frozen?
Yes, then reheat them in the oven at 180°C.
A version of waffles without eggs?
Yes, replace each egg with 60 g of applesauce.
