Ingredients
Method
Waffles
- Mix Dry Ingredients – In a bowl, combine flour, sugar, and salt.
- Mix Wet Ingredients – In another bowl, whisk together milk, eggs, melted butter, and vanilla.
- Combine and Rest – Gently fold wet and dry together. Small lumps are fine. Let batter rest 10–15 minutes.
- Cook Waffles – Preheat waffle iron fully. Pour batter into iron, cook until deep golden with crisp edges. Cool briefly on a wire rack so steam escapes.
Frites
- Prep Potatoes – Peel if desired. Cut into 1/4–1/3 inch sticks. Soak in cold water for 30 minutes to remove excess starch.
- Dry Thoroughly – Drain and pat completely dry.
- First Fry – Heat oil to 300–325°F. Fry potatoes in small batches until just tender but still pale (about 4–5 minutes). Remove and drain.
- Second Fry – Increase oil to 375–390°F. Fry again until deep golden and very crisp (about 2–3 minutes). Drain and season with salt immediately.
Notes
- For sweeter waffles, add more sugar or a cinnamon pinch.
- Waffles can be made ahead and crisped in a toaster before serving.
- Fries are best eaten immediately but can be reheated in an oven or air fryer.
- Adding melted Belgian chocolate over waffles is highly recommended for authentic flavor.