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Vanilla Bean Belgian Waffles with Berries and Whipped Cream

Source of Recipe

From "Let's Do Brunch" by Brigit Binns


Recipe Introduction

"Waffles have intriguing little nooks and crannies that welcome rich toppings and an unrestrained hand with garnishing. Take a bite. Wipe chin. Repeat."

List of Ingredients

â—¦ 1 ½ cups whole milk
â—¦ 1 vanilla bean, split lengthwise
â—¦ 2 pints blueberries or strawberries
â—¦ 7 tablespoons granulated sugar
â—¦ Canola oil for cooking
â—¦ 3 large eggs, separated
â—¦ ½ cup unsalted butter, melted
â—¦ 1 ¾ cups all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ ¼ teaspoon salt
â—¦ Whipped cream for serving
â—¦ Confectioners' sugar for serving


Recipe

In a small saucepan, heat the milk over medium heat until bubbles form around the edges. Remove from the heat. Using the tip of a small knife, scrape the vanilla seeds into the pan. Add the pod and let stand for 30 to 60 minutes.

If using strawberries, slice them. In a bowl, toss the berries with 4 tablespoons of the granulated sugar. Macerate, stirring occasionally, until the berries soften and form a syrup, 30 to 60 minutes. Using a paper towel, lightly oil the grid of a Belgian waffle iron with canola oil, then preheat the iron.

In a bowl, using an electric mixer, whip the egg whites on medium-high speed until soft peaks form, about 3 minutes. Add the remaining 3 tablespoons sugar and whip until firm peaks form, 2 to 3 minutes. Remove the vanilla pod from the milk and pour the infused milk into a bowl. Slowly whisk in the egg yolks and butter. In a large bowl, stir together the flour, baking powder, and salt. Make a well in the center and pour in the milk mixture, stirring until just combined. Gently fold in the egg whites.

Following the manufacturer’s instructions, ladle some of the batter onto the grid of the waffle iron, close the lid, and cook until the waffle is golden brown and crisp and steam is no longer escaping from the sides of the iron. The timing will depend on the iron.

Transfer the waffle to a plate and serve right away, or place on a baking sheet in a 200° F oven for up to 20 minutes before serving. Repeat with the remaining batter, being careful not to stack the waffles on the sheet. Top with the berries and whipped cream, and dust with confectioners’ sugar.

Serves 6 to 8