Belgian Waffles
  • 3 large eggs
  • 2 t. pure vanilla
  • 13/4 c. warm milk (105-115°)
  • 3 T. melted butter
  • 1/4 c. warm water
  • 1 pkg. active dry yeast
  • 1 t. salt
  • 21/4 c. flour
  • 3 T. sugar
  1. Dissolve yeast in 1/4 c. warm water. In large bowl, combine flour, sugar and salt. Add yeast mixture, warm milk, eggs, butter and vanilla, stirring until just blended. Cover and let rise in a warm, draft-free place, until doubled in size (about 45 min.). Can be covered and refrigerated overnight. Remove from fridge 30 min. before using. Stir and bake batter in a preheated waffle iron according to manufactures directions. Serve with syrup, preserves, fruit, whipped cream, powdered sugar etc.