Tag Archives: waffles

Emergency stroopwafel made with a pizzelle iron

This morning when I realized that my stash of honey wafers was down to a single package, I went in a mild panic because these have been my afternoon ‘comfort’ food along with some tea. I love Verival’s honey version as it’s not as sweet as the butter and sugar syrup-filled ones (although I like those too), but I thought it would be a good idea to have a recipe on hand as backup.

I adapted a wafer recipe from a youtube video to suit my needs and my measuring cups. For the filling, I simply used honey and spread the desired amount. They won’t win any prizes in the beauty department, but my round pizzelle iron gets another use and I won’t need to worry the next time my stroopwafel stash runs out.

Recipe:
1 3/4 cup all-purpose flour
2 1/4 teaspoon instant yeast
1/8 cup warm milk
1/3 cup sugar
1 stick (4 oz.) butter, melted and cooled
1 small egg, beaten

Combine all ingredients together in a bowl and stir until thoroughly combined. Turn out onto a lightly floured surface and gently knead until smooth. Place dough back into bowl and let rest, covered, in a warm place for 30 minutes.

After dough has rested, divide into 10 equal portions and roll into balls. Cook each ball in a pre-heated pizzelle iron, about 30-35 seconds each side, until golden brown. Trim (using a knife or large round cookie cutter) and split each wafer as soon as they’re cool enough to handle; fill and spread with honey of your choice. Store in an airtight container.

The video that inspired all this is in German and uses metric measurements. I selected a snippet of the clip that shows a truly elegant-looking wafer maker, something that I’d love to have in my collection of gadgets if my kitchen ever gets bigger.

Belgian waffles (Liege-style)

A year ago today we were crossing the border into Belgium so I want to share this recipe for waffles – well actually gaufres – that Liege is so famous for. Unlike waffles that are made from a fluid batter, these are made from a dough that is rich in egg and butter with pearl sugar added in after the dough’s first rise. Initially I was forced to substitute brown rock sugar for the pearl sugar called for in recipes until I found some at a nearby shop that sells belgian beer and sweets. The recipe here is adapted from the back of the pearl sugar bag and I’ve drastically cut the amount of butter and sugar to make this more waistline-friendly.

Makes 8 waffles
2 and 3/4 cups all-purpose flour
1/2 cup warm whole milk
1.5 teaspoon dried yeast
2 large eggs, beaten
1 teaspoon vanilla
pinch salt
4 ounces butter, softened at room temperature
1 (scant) cup pearl sugar or brown rock sugar

Dissolve the yeast in the warm milk. Combine the flour, yeast-milk mixture, eggs, vanilla, salt and butter in a large bowl or Kitchenaid mixer. Mix/knead until it comes together into a ball and the surface is smooth. Cover and set aside in a warm place until doubled in volume.

Liege-style waffles
Dough with brown rock sugar and also pearl sugar (bottom right)

When the dough has doubled, make a cross cut in the center (this will make it easier to work in the pearl sugar) and open up each section. Add the pearl sugar and work it into the dough until evenly mixed. Divide into 8 equal pieces and place on an oiled baking sheet; cover with plastic wrap and let rest at least 20 minutes.

Making gaufres

Preheat waffle maker and proceed to cook waffles until golden brown.

Making waffles