Ooh La La! A plate full of waffle happiness.
Full disclosure. My grandfather was full-on Belgian. In fact my maiden name, Thys, is like Smith or Jones in the Antwerp phone book. Nonetheless, it’s fair to say the Belgians deserve huge thanks from all of us on this side of the pond for their addictive culinary contributions. No, not eels in green sauce (they still haunt me)—I’m talking about chocolate, beer, fries and of course, the almighty Belgian waffle.
This recipe comes from Sophie, a fellow ski racer parent (and genuine Belgian) who kindly shared her cherished family recipe for “Gauffres Quatre-Quart” AKA Belgian waffles. “My aunt used to make them by the dozens, to be shared with everyone,” Sophie recalls. “We loved when she would stop by!” Sophie humbly claims her waffles aren’t quite the same as her aunt’s, but her family eats them for breakfast, snack and basically anytime. “They are favorites at bake sales, and perfect for thank you gifts! We keep them in a box for a few days—they might dry out a bit, but are still delicious.”
All of the above makes them Bring It all-stars. Sophie thinks any kind of waffle maker would work except, ironically, the very large Brussels waffle makers.
Edie’s note: The original recipe is by weight. Approximate cup measurements are my addition, which worked perfectly when I halved the recipe and used four eggs.
Sophie’s Gauffres Quatre-Quart
Makes about 20-24 mid-sized waffles, or 12-15 large ones
Ingredients
1 pound salted butter. If using unsalted, I would add some salt
1 pound sugar, or a little less (2 cups)
1 tsp vanilla extract (optional)
1 pound flour (4 cups)
2 tsp baking powder
7 or 8 eggs, depending on their size
Method
Melt the butter.
Beat the eggs until blended (or foamy if you are ambitious)
Add the sugar and vanilla. Blend in.
Add the melted butter. Blend in.
Add the flour and baking powder, about 1/4 pound at a time.
Let it rest for a few minutes while you warm up your waffle maker. The consistency should be thick on a spoon.
I scoop the mixture with a wooden spoon and place the equivalent of a large egg on the grid. Of course you can put more or less to make different size waffles. I cook each waffle for about 3 minutes until golden. The longer they stay, the crunchier/harder they get. Let it cool down on a rack— that is if you have the patience. We always eat the first one warm.
Et voila!
Sugar? Syrup? Ice cream? Bacon? It’s all good!
More note from a quasi Belgian: These waffles are substantial and structurally sound. They can stand up to strawberries and whipped cream, Nutellla, peanut butter and bacon or whatever you care to put on them. The best part is that they turned out great on my first try with no tweaking, babysitting or special handling.
Touché, Waffle Huts!
