Belgian Waffles

• 2 1/3 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/4 cups milk
• 1/4 cup water
• 1/4 cup butter
• 3 eggs
• 2 tablespoons butter
• 3 apples, peeled and sliced into thin wedges
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons sugar
• 1/4 cup pure maple syrup

These wonderful, make-ahead, Belgian waffles are light and simply delightful with our Maine pure maple syrup, or our blueberry compote!

Makes about 6 waffles

 
In a large bowl combine flour, yeast, sugar and salt; mix well Heat milk, water and butter until very warm (120-130 degrees F; butter does not need to melt). Add to flour mixture. Add eggs. Blend with electric mixer at low speed until moistened; beat 1 minute at medium speed. Cover bowl with plactic wrap and foil; refrigerate several hours or overnight. Pour approximately 1/2 cup batter on preheated grid, close and bake.

We serve them with pure maple syrup, blueberry compote, or maple apple syrup.

Maple Apple Syrup for Belgian Waffles

This is a delightful treat, which really dresses up Belgian waffles, especially in the autumn.

Makes about 4-6 servings

2 tablespoons butter
3 apples, peeled and sliced into thin wedges
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar
1/4 cup pure maple syrup

Melt butter in a skillet over medium heat. Add cinnamon, apples, sugar and maple syrup, toss until apples are coated. Cook until apples are partially soft, yet still firm. Serve warm over waffles.