Chef Ludo Lefebvre’s Belgian Waffles are light and crispy, with plenty of deep, large squares for butter, syrup, whipped cream, and fresh berries. Be careful not to overmix the egg whites which can cause the batter to clump. To prepare the batter ahead of time, simply omit the egg whites until ready to make waffles. Then let the batter come to room temperature, and gently fold in eggs.
These might be the best waffles I’ve ever made. The amount of butter used is probably the reason way (spoiler - it’s A LOT of butter!) These are dangerous because they’re sooo delicious. But also dangerous because with that amount of butter, the splatter coming from my waffle iron just about took out my eye every time I opened it. Stand back, move everything away from the area, and use long tongs. It’s worth it!
These are the best waffles we have ever eaten!
