Gaufres Belges

by Editorial Staff

Summary

Put the first four ingredients in a large saucepan and briefly bring to the boil. Remove from heat and fold in the sifted flour. Let the dough cool down a bit, then mix the eggs and yeast with the flour mixture using a hand mixer or wooden spoon until you have a uniform, shiny dough.
Bake one at a time in a rectangular waffle iron (otherwise in a normal iron) without adding fat, consume immediately or allow to cool completely on a rack, then place in an airtight (plastic) tin. Keep tightly closed for about a week.