A few weeks ago, we bought a waffle iron at Sam’s Club, and with the lovely fall Ohio strawberries I’ve gotten at the farmer’s markets the past two weekends, I was craving Belgian waffles with strawberries and whipped cream. It used to be one of my favorite diner foods back in New Jersey, and its been years since I’ve had a proper Belgian waffle that didn’t come out of a freezer case.
I stumbled upon a recipe for Belgian waffles over at the aptly named Crispy Waffle, and these turned out perfectly – crispy on the outside, soft and yeasty on the inside! It made 5 waffles in my waffle maker – Paul and I each had one, and the leftovers freeze beautifully – just heat it up for 5 to 10 minutes in a 350 degree oven from frozen.
I just sliced the strawberries and sprinkled them with a little caster sugar and let them sit until the sugar dissolved, and then topped them with a bit of whipped cream from the can. Start them the night before, and then let the batter sit in the fridge overnight. By morning, it will only take a matter of minutes to whip a batch up for your family.