Make the batter for at least 12 wafers. Carefully weigh all the ingredients out. Separate the eggs. Beat the egg yolks and add the right amount of milk and fresh yeast to it. Beat with the whisk until the yeast has dissolved. Pour the lukewarm water in the batter. Sieve then the flower. Put the weighed amount of butter in a pan. Let them melt over low heat. Pour the melted butter to the batter and stir with whisk in the meantime. Beat the egg whites to a stiff foam. Fold in the whipped egg whites into the batter. Finally sprinkle a pinch of salt in the batter and fold one last with caution. Put the batter in a warm draft-free place and let it rest 20 minutes. Make whipped cream and stir some vanilla sugar. Place a serrated nozzle in a point of a plastic piping bag. Stir in the cream and place the filled pastry bag in the refrigerator.

450g self-raising flour

3 eggs

150 g melted butter

375 g milk

375 g lukewarm water

20 g of fresh yeast

a pinch of salt

a waffle iron suitable

 for high and wide waffles

Brussels waffles

Heat the waffle iron to the highest setting. Let iron also long enough for heat. Spoon a portion of batter into the waffle iron, close it immediately and bake a light golden brown Brussels waffle. Serve the waffles baked with tufts of whipped cream and powdered sugar.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Brussels waffles

Make the batter for at least 12 wafers. Carefully weigh all the ingredients out. Separate the eggs. Beat the egg yolks and add the right amount of milk and fresh yeast to it. Beat with the whisk until the yeast has dissolved. Pour the lukewarm water in the batter. Sieve then the flower. Put the weighed amount of butter in a pan. Let them melt over low heat. Pour the melted butter to the batter and stir with whisk in the meantime. Beat the egg whites to a stiff foam. Fold in the whipped egg whites into the batter. Finally sprinkle a pinch of salt in the batter and fold one last with caution. Put the batter in a warm draft-free place and let it rest 20 minutes. Make whipped cream and stir some vanilla sugar. Place a serrated nozzle in a point of a plastic piping bag. Stir in the cream and place the filled pastry bag in the refrigerator.
Heat the waffle iron to the highest setting. Let iron also long enough for heat. Spoon a portion of batter into the waffle iron, close it immediately and bake a light golden brown Brussels waffle. Serve the waffles baked with tufts of whipped cream and powdered sugar.

450g self-raising flour

3 eggs

150 g melted butter

375 g milk

375 g lukewarm water

20 g of fresh yeast

a pinch of salt

a waffle iron suitable

 for high and wide waffles

a recipe guide for the amateur chef Belgian Cuisine