Belgium Waffels

Belgian Waffels by Tony van Roon

Makes about 6 waffles

2 egg whites
2 egg yolks, beaten
1 pkg dry yeast
1 tsp sugar
1 tsp honey
1/2 tsp vanilla sugar
2 cups milk, warm
2-1/2 cup all purpose flour
1/2 cup warm water
1/4 cup sugar
1/4 tsp salt
1/8 tsp nutmeg
1/2 cup butter or margarine, melted
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Put the warm water and the sugar in a bowl and sprinkle the yeast on top. Let stand for about 10 minutes. Stir well.

Add all other remaining ingredients except the egg-whites and mix until smooth and creamy. Cover with plastic wrap and let rise on a warm spot, free of any draft, for about 35-40 minutes.

Beat egg whites until fluffy and stiff (not dry!) and fold this into the batter.

Bake in moderately hot waffle iron until golden brown (about 3 to 5 minutes).

Can be used as a delicous dessert with icecream, fresh fruit, and whipped cream.