Belgian Waffles with Berry Compote

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Belgium waffles with Berry CompoteThis Belgian Waffles with Berry Compote blog was posted years ago.  Sometimes it is fun to revisit recipes I had forgotten about and this is one of them.  It came directly from the International Food and Wine Festival at Epcot when we visited Disney World in Florida ten years ago.

The runaway favorite was the Belgian Waffles with Berry Compote. Belgian waffle makers have been around for years but what is put into them is not always Belgian waffles. Some recipes refer to any recipe made in a Belgiun waffle iron which makes deeper waffles as Belgian waffles.

However, authentic Belgian waffles contain yeast.  These waffles were crisp on the outside and very tender and light on the inside. What differentiates the Belgiun waffle from a regular waffle is the depth of the waffle. They are deeper so hold more compote or syrup than a regular waffle.

Although I hadn’t heard of it at the time I wrote the article, years ago, but a sprinkling of Belgian Pearl Sugar adds a great crunch and finish to the waffles.  Belgian Pearl sugar is chunky, white, sugar that doesn’t melt under heat.  It is larger than Swedish Pearl Sugar but oh so good as a finish!

I initially thought egg whites were beaten and folded into the batter. Ugh! But these actually have two surprise ingredients that make them what they are – yeast and beer. So these become not just easy to make, but ridiculously easy!

All you need is a big bowl, a whisk and some measuring cups. The dry ingredients go into the bowl and the wet ones are poured on top. A few turns of the whisk and they are done. Making these perfect for a morning brunch is the fact they have to be refrigerated overnight. In the morning all you have to do is heat up the waffle iron and pour the batter in.

The batter will have a grayish tinge the next day and will have a sweet but faint twang to it which is as it should be.  The yeast and beer give them a sourdough taste which is fantastic.

The berry compote is just as easy and can be made while the waffles are finishing or it can be made ahead and reheated. Fresh or frozen fruit can be used. I generally use a frozen berry mix found in my grocers freezer. It is so much less expensive than the fresh fruit.

At the festival these were served with sweetened whipped cream. I have made that an option here.

This is the official Belgian Waffles recipe from Disney and I can’t tell you how many times we returned for one more of these waffles. I am happy to be able to relive that event at home now because these truly are a different take on waffles.

I have included some links to other blogs featuring yeasted Belgian Waffles.  None of them contain beer but I think it adds to the crispness just as a beer batter for fried food does.

Belgian WafflesIngredients for Belgium Waffles

2 1/2 cups all purpose four (350 grams or 12 1/3 ounces)
2 tablspoons granulated sugar (25 grams or 1 ounce)
1 teaspoon active dry yeast
1 1/2 cups water
1/2 cup milk
2 tablespoons beer
1 egg
1 tablespoon vanilla extract
1/2 cup butter, melted (114 grams, 4 ounces or 1 stick)

Place the flour, sugar and yeast in a large bowl.Dry ingredients for belgium wafflesMix them together and make a well in the center. Set aside.

Beat  all of the remaining ingredients together and pour into the well.Liquid ingredients being poured into dry ingredientsWhisk, just until blended. Do not worry about small lumps – Whisking batter for Belgium Waflesthey will disappear as it rests. Cover with plastic wrap and refrigerate overnight.Finished batter for Belgium WafflesTo make the waffles: Bring the batter to room temperature. Ladle into the waffle maker Pouring batter into waffle iron for Belgium Wafflesand cook according to the manufacturers directions. Serve warm with berry compote and whipped cream if desired.Pile of waffles for Belgium Waffles

Berry Compote and Whipped CreamCompote ingredients for Belgium Waffles

1 tablespoon cornstarch
1 tablespoon red wine vinegar
1/2 cup apple, orange or cranberry juice
1/4 cup sugar (50 grams or 1 3/4 ounces)
1 cup fresh blueberries
1 cup fresh blackberries
1 cup chopped fresh strawberries
1 cup fresh raspberries
OR
1 – 1 pound bag of frozen mixed berries as they are
1 cup 40% or heavy cream, optional
1/4 cup powdered sugar (30 grams or 1 ounce), optional

Frozen Fruit Directions
Combine the cornstarch and red wine vinegar in a small bowl; stir to combine. Set aside.Cornstarch and red wine for Belgium WafflesCornstarch and red wine vinegar for Belgium Waffles

Place the frozen fruit in a saucepan along with the sugar. Frozen fruit for Belgium Waffles Heat to thaw the fruit. When it is thawed and juiced, Berries in a pan for Belgium Wafflesadd the cornstarch mixture. Bring to a boil and cook for 1 to 2 minutes until slightly thickened. Cool to warm and serve.Berries boiling for Belgium Waffles

Fresh Fruit Directions
Combine the cornstarch and red wine vinegar in a small bowl; stir to combine. Set aside.

Combine the fruit juice, sugar and lemon juice in a saucepan. Bring to a simmer. Add the cornstarch mixture along with the blueberries and blackberries. Cook 1 to 2 minutes until slightly softened. Add the strawberries and stir to combine. Remove from the heat and fold in the raspberries.   Cool to warm and serve.

Whipped Cream
Combine the cream and powdered sugar. Whip to the chantilly stage which is just thickened and holding its shape.

Other variations for Belgian Waffles can be found at:
http://cooking.nytimes.com/recipes/1016179-simple-yeasted-waffles
http://www.foodnetwork.com/recipes/ina-garten/overnight-belgian-waffles.html
http://smittenkitchen.com/blog/2013/05/essential-raised-waffles/– interesting background here.

If you enjoyed these waffles here are some others:
Stuffed Cinnamon French Toast with Orange Sauce
Heavenly French Toast with Blueberry Compote
Cream Biscuits with Strawberry Balsamic Jam

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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12 thoughts on “Belgian Waffles with Berry Compote

  1. Patty Padawer

    Hi Helen…do you think I could sprinkle on some real Liege pearl sugar if i am using a Belgium waffle press? Brought the sugar back from Brussels. The kids are looking for that crunch…thoughts?

    1. Tara Coles

      Belgium is the name of the country. Items from Belgium are Belgian, as in Belgian waffles, Belgian chocolates, etc. You wouldn’t say France baguettes, would you?

  2. Eileen Murphy

    Hi Helen, may I ask what beer you used. In my house we have non alcoholic and Guinness, neither of which seem like they’d work here.

    1. hfletcher Post author

      Hi Eileen, either is fine – there’s only 2 tablespoons. We don’t drink but I do use beer and alcohol in my recipes. When I have beer left over, I freeze it. I know, people are cringing now but I just need the flavor. It’s great in chili.

      1. Eileen

        I hear you. My husband drinks the non alcoholic and the Guinness has been there since Christmas 2019. But I do use alcohol in cooking and baking. I am always hitting the liquor store and checking out the mini bottles. I keep them in my pantry with my extracts.

  3. Hilda

    Helen, I made this for our New Year’s morning brunch today. Very delicious. The waffle recipe makes reference to lemon juice, but it was not in the ingredient list. I added juice of 1/2 lemon for good measure. Happy New Year to you and Mike!

    1. hfletcher Post author

      Thanks Hilda – I took it out since it wasn’t in the photo and I used red wine vinegar. My thinking is I used the vinegar instead of lemon juice. Glad you liked it. Hope all is going well and Happy New Year.

  4. wayne reed

    Helen, this recipe looks simple and consistent.
    Can I make the waffles in a traditional waffle iron, don’t have
    a Belgium waffle rion

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