Description
This crispy waffle recipe, complete with a vibrant strawberry coulis and airy whipped peaks, offers a gourmet breakfast experience. It’s a family-friendly dish, simplified for foolproof results, perfect for weekend brunches or special weekday mornings.
Ingredients
Scale
- 1.5 cups all-purpose flour (180g), (for a gluten-free option, use a 1:1 gluten-free baking blend)
- 2 tsp baking powder
- 0.5 tsp baking soda
- 2 Tbsp granulated sugar (25g), (adjust to 1 Tbsp if you prefer less sweet waffles)
- 0.25 tsp salt
- 2 large eggs
- 1.25 cups milk (300ml)
- 0.33 cup melted unsalted butter or neutral oil (80g)
- 1 tsp vanilla extract
- 2 cups fresh or frozen strawberries (300g)
- 1–2 Tbsp granulated sugar (15-30g), (adjust to your berries sweetness)
- 1 tsp lemon juice
- 1 cup heavy cream (240ml), (ensure it is very cold for best results)
- 1–2 Tbsp powdered sugar (15-30g)
- 0.5 tsp vanilla extract
Instructions
- Prep Your Batter: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined and light. In a separate medium bowl, whisk the eggs, milk, melted butter or oil, and vanilla extract until smooth. Pour the wet ingredients into the dry, and stir gently with a spatula just until combined. (If you see streaks of flour, that is okay; overmixing leads to tough waffles.) The batter should look slightly lumpy, not perfectly smooth.
- Make the Strawberry Coulis: Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 7-8 minutes. Mash lightly with a fork or potato masher for a chunkier sauce, or blend for a smoother coulis. It should simmer until it coats the back of a spoon. Remove from heat and let it cool completely; it will thicken as it cools. (For a sophisticated twist, you could add a tiny pinch of black pepper or a dash of balsamic vinegar to the simmering berries.)
- Whip the Peaks: Using a stand mixer with a whisk attachment or a hand mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed. Continue until stiff peaks form, meaning the cream holds its shape firmly. This usually takes about 3-4 minutes. Keep the whipped cream refrigerated until you are ready to serve.
- Cook Your Crispy Waffles: Preheat your waffle iron to medium-high heat (usually setting 3-4 out of 5) until the indicator light signals it is ready. Lightly grease the iron plates with cooking spray or a brush if they are not non-stick. Pour about 0.5 cup of batter onto the hot iron, ensuring it spreads evenly. Close the lid and cook until golden brown and steam stops escaping, typically 2-4 minutes depending on your iron. Look for a deep golden color and a light crunch when gently pressed. (To keep waffles warm while you cook the rest, place them on a wire rack in a single layer on a sheet pan in a preheated 200F (95C) oven. This keeps them wonderfully crispy.)
Notes
To avoid tough waffles, mix batter gently; overmixing is a common mistake. Always preheat your waffle iron properly to ensure crispiness and prevent sticking. Do not open the iron too early, as waffles need time to set and crisp. Store leftover coulis in an airtight container in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Waffling, Stovetop, Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 waffle with toppings
- Calories: 450 calories
- Sugar: 25 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 120 mg
Keywords: crispy waffle, strawberry coulis, whipped cream, breakfast, brunch, easy recipe, family-friendly, sweet, vanilla