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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.