|When in Bruges...|
My family recently gathered to celebrate my Dad's 80th birthday with a birthday brunch of Belgian waffles. I had not made waffles in ages, so I was thankful for an excuse to use our waffle iron, which had been languishing unused in a dark corner of the cupboard.
I served the waffles warm, with whipped cream mixed with cream cheese, vanilla and a bit of sugar. Topped with sliced strawberries, freshly picked from a Fraser Valley garden, and fresh blueberries, the waffles made a decadent brunch for a special guy.
|Birthday Belgian Brunch|
As you make the waffles, keep them warm in a 200°F oven on a plate covered with a clean kitchen towel.
For a larger gathering with a bigger appetite, accompany the waffles with lots of fresh, sliced fruit, poached eggs, rashers of crisp bacon, a selection of muffins, and freshly brewed coffee.
Based on this recipe from Alton Brown
Makes about 6 waffles, depending on the size of your waffle iron
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
2 cups buttermilk, room temperature
Vegetable spray, for waffle iron
- Preheat oven to 200°f. Place a large oven-safe plate in the oven.
- Preheat waffle iron according to manufacturer's directions. Spray a paper towel with vegetable spray and wipe surfaces of waffle iron until every nook and cranny is coated.
- In a large bowl, mix together both flours, baking soda, baking powder, salt and sugar. Set aside.
- In another bowl, beat eggs lightly. Stir in melted butter and buttermilk until combined.
- Add wet ingredients to dry ingredients and stir until just combined. It will be lumpy, that's OK!
- Pour about a cup of waffle batter onto the waffle iron and close it. The waffle will be done when the steam stops (for my waffle iron, anyway. Yours may be different!).
- Keep each waffle warm in the oven on the plate, covered with a kitchen towel.
- Serve with special Cream Cheese Whipped Cream (recipe below) and fresh, sliced fruit.
Cream Cheese Whipped Cream
1 cup whipping cream
*4 oz. cream cheese, softened
1 tsp vanilla
1 tablespoon powdered sugar
- In a bowl, whip the cream until soft peaks are formed. Fold in softened cream cheese (microwave cream cheese for a few seconds if it's not soft). Stir in sugar and vanilla. Beat for another minute or so until soft peaks form again.
*For extra-special decadent whipped cream, substitute Mascarpone cheese for the cream cheese.