CLASSIC CRISPY WAFFLES
The secret to these super-crispy waffles is using a little vegetable shortening. Make a large batch on the weekend, then grab and reheat on a rushed morning.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield About 8 waffles
Number Of Ingredients 9
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
- Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Serve with maple syrup, butter, sugar or fruit preserves.
BELGIAN-STYLE YEAST WAFFLES
This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.
Provided by King Arthur Baking Company
Categories Brunch Breakfast Dessert Waffle Pastry Kid-Friendly Peanut Free Soy Free Tree Nut Free Vegetarian
Yield About 4 Belgian-style 7-inch waffles
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
- Stir to combine; it's fine if the mixture isn't perfectly smooth.
- Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
- Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
- Serve immediately.
SIMPLE YEASTED WAFFLES
Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply - honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast.
Provided by Melissa Clark
Categories breakfast, brunch, main course
Time 1h
Yield 8 to 10 waffles
Number Of Ingredients 9
Steps:
- In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
- In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
- Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
- Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams
CRISPY BUTTERMILK WAFFLES
These waffles are AMAZING! They are so crispy, you won't believe it. TIP: Cool leftovers, and freeze. To reheat, put waffles directly on oven rack at 350 degrees F., and bake for 5-7 minutes.
Provided by 91256487003925249820
Categories Breakfast
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream), OR overnight to have them for breakfast.
- Make the batter in the morning OR evening:.
- Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk). Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
- That evening OR following morning:.
- Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
- Makes 4-6 large round waffles.
- NOTE: This recipe is easily made with milk OR buttermilk.
Nutrition Facts : Calories 568.4, Fat 30.6, SaturatedFat 18.2, Cholesterol 183.8, Sodium 551.1, Carbohydrate 57.6, Fiber 2, Sugar 3.8, Protein 14.4
More about "crispy yeast waffles food"
BELGIAN-STYLE YEAST WAFFLES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (363)Total Time 58 minsServings 4Calories 480 per serving
- Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow., Stir to combine; it's OK if the mixture isn't perfectly smooth., Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble.
- You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day., Preheat your waffle iron.
- Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron.
HOW TO MAKE WAFFLES CRISPY—AND KEEP THEM THAT …
From epicurious.com
Author Joe Sevier
CRISPY YEAST WAFFLES - RED STAR® YEAST
From redstaryeast.com
CRISPY OVERNIGHT YEAST WAFFLES - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
YEAST WAFFLES - I HEART EATING
From ihearteating.com
YEASTY WAFFLES RECIPE - JEFF POTTER - FOOD & WINE
From foodandwine.com
OVERNIGHT YEAST WAFFLES RECIPE (PERFECTLY CRISPY) | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
HOW TO MAKE CRISPY, CRUNCHY WAFFLES USING YEAST | EPICURIOUS
HOMEMADE WAFFLE RECIPE - ONCE UPON A CHEF
From onceuponachef.com
LIGHT AND CRISPY WAFFLES - INSPIRED TASTE
From inspiredtaste.net
HOW TO MAKE THE LIGHTEST, CRISPIEST WAFFLES | KITCHN
From thekitchn.com
YEASTED WAFFLES - ONCE UPON A CHEF
From onceuponachef.com
THE BEST BELGIAN WAFFLE RECIPE (BRUSSELS WAFFLE) - BAKING WITH BUTTER
From bakingwithbutter.com
BUTTERMILK WAFFLE RECIPE - FOOD & WINE
From foodandwine.com
THE BEST OVERNIGHT YEASTED WAFFLES - THE FLAVOR BENDER
From theflavorbender.com
YEASTED BELGIAN WAFFLES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CRISPY YEASTED WAFFLES | CHEFSTEPS | PBS FOOD
From pbs.org
CRISPY YEASTED WAFFLES RECIPE - YOUTUBE
From youtube.com
THE BEST YEASTED WAFFLES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love