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Belgian Waffles
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| 1 1/2 teaspoons | active dry yeast |
| 1 cup | warm water |
| 3 cups | all-purpose flour |
| 1/2 teaspoon | salt |
| 1 cup | whole milk |
| 1 stick | unsalted butter, melted |
| 2 large | eggs, separated |
| 1/2 teaspoon | pure vanilla extract |
| Confectioners' sugar, for dusting |
In a small bowl, dissolve the yeast in the water. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.
In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes.
Preheat the oven to 225°. Heat and grease a waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven. Repeat with the remaining batter. Dust the waffles with confectioners' sugar, drizzle with the Belgian Chocolate-Fudge Sauce and serve.
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