Belgian Waffles

Whether for breakfast with whipped cream and fruit or for dessert with ice cream and chocolate, waffles are always a treat.

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, separated
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons melted unsalted butter
• 2 cups milk
• non stick cooking spray

Preheat the waffle iron according to the manufacturer's instructions.

In one medium bowl sift together flour, baking powder, and salt. Set aside.

In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.

Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.

Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix!

Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes.

Serve immediately with "real" whipped cream.

Whipped Cream

• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 4 teaspoons confectioners' sugar

Place mixer bowl and whisk in the freezer until very cold (about 1/2 hour or more).

Remove the bowl and whisk from the freezer and work quickly. Pour the cream in the bowl and beat until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks form.

To keep the whipped cream stiff longer, add a pinch of unflavored gelatin when you add the vanilla and sugar.