I've never been too fond of Belgian waffles, or at least what's being sold as Belgian waffles here, which appear to be made from a mixture of one part flour, one part butter and 6 parts sugar.
On the other hand, I love what we just call waffles (without the "Belgian"), and here's my recipe.
You will need a waffle iron (see attached image).
For the metrically challenged, 1 dl = 1 deciliter = 1/10th of a liter. 1 g = 1 gram = 1/1000th of a kilogram.
Ingredients:
3 dl flour
2 dl milk (or cream, if you prefer)
1 dl water
2 eggs
2 tblsp sugar
1 tsp vanilla sugar
a pinch of salt
100 g melted butter
Mix up everything else while the butter is melting, then mix in the melted butter slowly. Heat up the waffle iron, and put a tiny knob of butter on it. Then pour the waffle batter in. Be careful not to pour too much, as it raises quite a bit as it cooks. Remove the finished waffle when it's golden and crisp, and repeat until all the batter is gone.
We usually have the waffle iron in the middle of the table, and eat them as they come out of the iron, typically with sugar or jam.
