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Authentic 1964 World's Fair Belgian Waffles

  • 12 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Belgian Waffles at the 1964 World's Fair


1 package active dry yeast (not cake)
3 cups of warm milk
3 large eggs, separated
¾ cup melted sweet butter
½ cup white sugar
1-½ teaspoons kosher salt
2 teaspoons vanilla extract (use the real stuff)
4 cups flour, unbleached or cake


Directions: Dissolve yeast in 1/4 cup warm milk, let stand about 10-12 minutes. Whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2-1/2 cups milk alternately with the flour. Beat the egg whites until they form soft peaks. Fold the egg whites into the batter. Now here’s the trick; cover the bowl to avoid drafts (I use a warm damp towel). Let rise in a warm place for an hour (or until its doubled in size). Preheat the waffle iron. Spray it with Baker’s Joy or what ever cooking spray you like . Now spoon on the proper amount of batter as recommended by the iron’s manufacturer. Close the iron and flip it. Most irons have an indicator to alert you when the waffle is ready. Serve with butter and syrup, or strawberries and whipped cream, or vanilla ice cream and berries – or just about anything else you might like. If you want it the way they were served at the 1964 World's Fair, top it with whipped cream, sliced strawberries and a dusting of powdered sugar. Be bold – the taste of the waffle will shine through!

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