Secret to Perfectly crunchy/crispy Belgian waffles?

1,550 Views | 9 Replies | Last: 3 yr ago by texas.aggie.2010
texas.aggie.2010
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9:45p, 10/8/22
I've made the recipe off the Lars Pearl sugar packaging and several other sites. I can't quite get the perfect crunch to the exterior of the waffle to match the delicious super crunchy Belgian waffles that I've had at restaurants. What's the secret that I'm missing?
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chap
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10:11p, 10/8/22
AG
Club soda
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FIDO*98*
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11:19p, 10/8/22
AG
Thick, heavy plates that get really hot. We broke down and bought the All-Clad and it does a great job.
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HTownAg98
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5:39a, 10/9/22
The pH may be a little too acidic. Try upping the baking powder and/or baking soda. But the likely culprit is your irons aren't hot enough.
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Tanya 93
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In reply to chap • 6:13a, 10/9/22
chap said:
Club soda


This
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FIDO*98*
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In reply to Tanya 93 • 7:21a, 10/9/22
AG
Tanya 93 said:
chap said:
Club soda


This


Actually not this…….these are yeast raised Liege waffles that are cooked in a restaurants on commercial waffle makers with cast iron grids. It's not the ingredients OP. Promise
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Tanya 93
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In reply to FIDO*98* • 12:05p, 10/9/22
FIDO*98* said:
Tanya 93 said:
chap said:
Club soda


This


Actually not this…….these are yeast raised Liege waffles that are cooked in a restaurants on commercial waffle makers with cast iron grids. It's not the ingredients OP. Promise



Okay.


I don't make those. I make mine with a batter that is awesome


To each their own
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craftyaggie
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2:34p, 10/9/22
Does your recipe contain corn starch? If not, add some and see if that helps.
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Teslag
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In reply to Tanya 93 • 3:33p, 10/9/22
AG
When I've been in Belgium it seems they use more of a dough than batter. Crisp outside and random crunch inside.
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texas.aggie.2010
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7:01p, 10/13/22
Thanks for the tips. Looks like I might need to hit the all clad seconds sale if corn starch doesn't do the trick
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