Hi there!! So yes, today is back-to-school day… You’re already exhausted and I totally get it!! You need something nice, something uplifting, something that brings joy and takes you far away from notebooks, backpacks, and “Mom, will I survive my second year of preschool??” You need Christophe Felder’s waffles!!! Yes!! You need waffles!!
Waffles, the snack we love to share
You might give one or two to your kiddos because you’re nice… But just because you’re nice. 😉
More seriously, I really believe this is the kind of snack we love to share, like crêpes. It’s all about togetherness, everyone makes their own waffle. We love it!!
My go-to pastry chef
Christophe Felder is one of my pastry go-tos, as you know. His waffles are absolutely perfect! And even with a basic waffle maker, they’re delicious! Crispy on the outside and soft on the inside! No need to try any other recipes—this one is insane!! With sugar, honey, spread, melted chocolate… Oh la la!! I’m drooling!!
So, let’s go! Send the kids out in the yard (it’s still sunny!! let them enjoy it!) and let’s make some waffles…
My tips for successfully making Christophe Felder’s waffles every time
To get beautiful waffles, well cooked, golden, and crispy, I recommend using a quality waffle maker. Honestly, it makes a huge difference (I tested it myself!!). I use a Lagrange and I’m very happy with it. You’ll also need to let the batter rise well because, as you’ll see, it’s a recipe that uses baker’s yeast. So plan some rise time… Indulgence takes patience! 😉
So many options
And if you’re looking for more waffle recipes, here are the ones already published here:
- Savory waffles with smoked salmon
- The famous Liège waffles
- Savory waffles with squash
- Cyril Lignac’s waffles
- And the 5 C savory waffles!
The origin of waffles
Just a quick word on waffles… Yes, you can enjoy a yummy snack and learn something too… 😉
Waffles, those crispy-on-the-outside and soft-on-the-inside treats, have a history as rich as their flavor. Their origin goes back to the Middle Ages, where they were made as flat cakes cooked between two metal plates decorated with religious or heraldic designs. These early waffles, then called “oublies,” were simple, made with flour and water, sometimes sweetened with honey.
Over the centuries, the recipe evolved: eggs, butter, sugar, and yeast were added, resulting in versions much closer to the ones we know today. It was in Belgium that waffles truly flourished, becoming a national specialty.
Their many variations
There are several iconic varieties. Brussels waffles—light, rectangular, and airy—are often enjoyed warm with powdered sugar, whipped cream, or fruit. In contrast, Liège waffles are denser and caramelized, round in shape, with pearl sugar that melts and crisps as they cook.
Other versions exist around the world: in the United States, waffles are often served for breakfast with maple syrup, sometimes paired with bacon or fried chicken. In Scandinavia, they come heart-shaped, flavored with cardamom or vanilla.
Today, waffles also come in savory versions made with vegetables, cheese, or potatoes (as you noticed in my list above). This versatile dish transcends time and cultures, always ready to adapt to current tastes and trends.
Essential utensils:
A mixing bowl or large salad bowl,
A good whisk,
A ladle (to pour the batter),
And of course, a waffle maker!
There you have it, I think I’ve told you everything. Shall we dive into making Christophe Felder’s waffles? Let’s go! Aprons on!
The recipe, Chef!
Waffles by Christophe Felder
( Vote !)
Loading...Ingredients
- 250 g flour
- 2 eggs medium size (approx 100 g)
- 1/2 vanilla pod
- 30 g sugar
- 60 g butter
- 150 g milk
- 15g fresh yeast or 2 bags of dried active yeast
- 100g thick cream or 10 cl liquid cream
- A bit of salt
- 1 teaspoon of rhum or Kirsch
Instructions
Pour the flour in a large bowl (your batter with grow, you need a large volume).
Melt gently the butter (in a pan or with your microwave oven, don't boil it).
Mix the yeast with warm milk (approx 40 degrees) until you get an homogeneous mixture.
Beat the eggs, add the vanilla seeds, the sugar, the salt.
Pour le milk and yeast on top of the flour and mix. Add the eggs/vanilla/sugar/salt and mix.
Add the cream and mix again until you get an homogeneous mixture.
Add the melted butter then the rhum or Kirsch.
Cover your bowl with a linen and let your batter grow in a rather warm place for at least 1h30. (I use my bathroom ! warm and slightly humid ...)
The batter should grow significantly and show little air bubbles on the surface.
Heat your waffle machine.
When it's warm enough, add some oil on your waffle iron. Then pour a ladle of pastry , spread it and bake it !
It's ready ! Enjoy !
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