Becca here. I'm going to take over Tuesdays at D2F with recipes from my other blog, Bex Recipe Box. Because while you're revamping furniture and faux-painting walls and making your house welcoming and unique . . . you may as well be eating yummy food, too.
When I went to my first year of college, my grandma bought a Belgian waffler for me to take along. Not only was I grateful . . . I'm sure my roommates were as well, because Belgian waffles and apple pie were the only two things that I learned to make from scratch that year (just the essentials, peeps--I'm ashamed to admit how many Totino's pizzas I consumed freshman year). Whenever we had boys over to our apartment for date night, Belgian waffles were invariably on the menu.
The recipe I used back in (gasp!) 1997 was not this recipe. It was good, and it did use yeast (an essential ingredient for authentic Belgian waffles) . . . but it wasn't as totally fail-proof and delicious as this recipe. These waffles are crispy on the outside and fluffy on the inside. Crispaliscious.
My kids only want syrup on their waffles, which to me is a waste of a good Belgian. You can't go wrong with fresh strawberries and whipped cream (peaches are equally delicious). This time, I made a fruit compote with frozen raspberries, blackberries, and strawberries. I sprinkled a tiny teaspoon of sugar on about two cups of frozen fruit and heated it in a saucepan on low while the waffles were proofing. It tasted heavenly.