These are decadent waffles worth waiting for. Mix up the batter the night before, then wake up to awesomeness in the morning. Or make them anytime for an ice cream sundae (my personal favorite way to enjoy a waffle). You can freeze leftover waffles and reheat in the oven or toaster on busy mornings (which is also a great make-ahead option for large groups/brunches)! —Erin McDowell
about 12 large belgian waffles
active dry yeast
1 1/2 cups
Ice cream, caramel sauce, Marcona almonds, chocolate sprinkles, and cherries if you want to make a sundae (you know you do...)
In a large bowl, whisk the flour, sugar, salt, and yeast to combine. Remember, the batter will rise a bit—so make sure the bowl is large enough to allow a little room to grow.
In a large bowl (preferably with a spout), whisk the milk, cream, melted butter, and eggs to combine. Gradually pour the mixture into the flour mixture, whisking while you add, until the mixture is thoroughly combined.
Cover the bowl with plastic wrap and refrigerate for 10 to 12 hours (and no more than 15 hours).
Plug in your waffle iron and get it nice and hot. Spray it with nonstick spray or brush with melted butter.
Ladle the batter into the waffle iron and close the iron. Cook until the waffle is golden brown on both sides, 3 to 4 minutes. Work in batches until you've used up all the batter.
Optional (but worth it!!) extra step: Place the waffles on a rack on a baking sheet and toast in a 350° F oven for 5 to 10 minutes (you can also do this with the waffles as they come out of the iron, since you're working in batches).
The waffles are now ready to serve. If you want to make a sundae, break a waffle (or two! No judgement.) into a few pieces in a bowl. Top with a few scoops of ice cream and your favorite toppings. I like caramel sauce, salty marcona almonds, chocolate sprinkles, and a cherry on top.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.