On this first post, I will share with you that is something more familiar...Belgian waffles! In Belgium, the natives eat waffles for dessert and not much of a breakfast dish. But since B and I are American piglets (:-), we also had to have them for breakfast:-). Unlike the American waffle batter, Belgian waffle is based on a batter raised with yeast. It's thick in appearance but its light and fluffy in the inside. Just how I would like to eat my waffles....
|Topped with fresh bananas drizzled with pure maple syrup.|
I searched everywhere for an authentic Belgian waffle recipe and I came across the recipe of Thomas Degeest, who is considered to be the waffle master. Supposedly he went to Belgium to learn from the master waffle makers and perfected his own waffle recipes. I found his Classic Belgian waffles recipe from food and wine website, which you can click here.
|I love how the batter has a thicker, doughy consistency. Almost bread like.|
For dessert, I just topped it with vanilla ice cream and home made Belgian chocolate fudge sauce, which was also Thomas Degeest's recipe here.
Don't you just love that I posted what we had for dessert before our main course? I must have eaten like four waffles this weekend and I will be for sure paying for it in the gym. Oh well! Such is life:-) ....stay tuned for Part Deux!