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Belgian Waffles with Blueberry Sauce and Strawberries

Servings: 7 waffles
Author: Katie

Ingredients

WAFFLES

  • 2 ½ cups flour
  • ¼ cup sugar
  • 1 ½ tsp quick rise yeast
  • 2 eggs
  • 1 egg yolk
  • 1 ⅔ cup milk room temp
  • ¼ tsp salt
  • 1 tsp vanilla

BLUEBERRY SAUCE

  • 1 cup fresh or frozen blueberries
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • 1 tbsp sugar
  • ⅓ cup water
  • 1 tsp cornstarch

CHANTILLY CREAM

  • 8 oz heavy whipping cream
  • 1/4 confectioners sugar
  • 1 tsp vanilla extract

Instructions

WAFFLES

  • Combine all ingredients and stir lightly. Let the mixture sit for 3 minutes, you should see some bubbles.
  • Stir well with a whisk until mostly smooth.
  • Cover with plastic wrap and set aside for an hour. If using the next morning, store in the refrigerator overnight.

BLUEBERRY SAUCE

  • Put berries, lemon juice, zest, sugar, and 1 tbsp of the water in a small saucepan.
  • Cook on medium until the blueberries are soft and the sauce is bubbling. Turn down heat.
  • In a separate bowl or cup: mix the rest of the water with cornstarch and make a slurry.
  • Pour slurry into sauce and mix well. Add more water if too thick, 1-2 tbsp at a time.

CHANTILLY CREAM

  • Whip cream, sugar and vanilla until thick and creamy.
  • Cook batter in waffle iron following your iron’s directions.
  • Serve.