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A Belgium waffle on a plate with a fruit compote and stacks of waffles in the background.
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4 from 1 vote

Belgian Waffles with Berry Compote

These golden Belgian Waffles with their deep holes are just made to carry the berry compote.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: belgian waffles, berry compote
Servings: 6 servings
Calories: 274kcal
Author: Helen S Fletcher

Ingredients

Belgium Waffles

  • 2 ½ cups all purpose flour (350 grams or 12 ⅓ ounces)
  • 2 tablespoon granulated sugar (25 grams or 1 ounce)
  • 1 teaspoon active dry yeast
  • 1 ½ cups water
  • ½ cup milk
  • 2 tablespoon beer
  • 1 egg
  • 1 tablespoon vanilla extract
  • ½ cup butter, melted (114 grams, 4 ounces or 1 stick)

Berry Compote and Whipped Cream

  • 1 tablespoon cornstarch
  • 1 tablespoon red wine vinegar
  • ½ cup apple, orange or cranberry juice
  • ¼ cup sugar (50 grams or 1 ¾ ounces)
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 1 cup chopped fresh strawberries
  • 1 cup fresh raspberries

or

  • 1 lb bag of frozen mixed berries as they are
  • 1 cup 40% or heavy cream, optional
  • ¼ cup powdered sugar (30 grams or 1 ounce), optional

Instructions

Belgium Waffles

  • Place the flour, sugar and yeast in a large bowl. Mix them together and make a well in the center. Set aside.
  • Beat all of the remaining ingredients together and pour into the well. Whisk, just until blended. Do not worry about small lumps – they will disappear as it rests. Cover with plastic wrap and refrigerate overnight.
  • To make the waffles:
    Bring the batter to room temperature. Ladle into the waffle maker and cook according to the manufacturers directions. Serve warm with berry compote and whipped cream if desired.

Berry Compote and Whipped Cream

  • Frozen Fruit Directions
    Combine the cornstarch and red wine vinegar in a small bowl; stir to combine. Set aside.
  • Place the frozen fruit in a saucepan along with the sugar.  Heat to thaw the fruit. When it is thawed and juiced, add the cornstarch mixture. Bring to a boil and cook for 1 to 2 minutes until slightly thickened. Cool to warm and serve.
  • 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.

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 145mg | Potassium: 197mg | Fiber: 4g | Sugar: 22g | Vitamin A: 629IU | Vitamin C: 29mg | Calcium: 55mg | Iron: 1mg