Sharing with you this fabulous Belgian Waffle Charcuterie Board. It is a great way to serve your weekend breakfast or brunch. These Belgian waffles are light and fluffy on the inside and crispy on the outside. Serve with your favourite fruits, sauces, spreads and syrups.
One thing I love is a good weekend brunch. It could be a full English breakfast, or pancakes. Last weekend it was waffles which I decided to turn it into a waffle board. Breakfast boards are my new thing. it is an easy way to serve breakfast and make it look fancy at the same time.
Let’s get into putting together this Belgian Waffle Charcuterie Board
First you need waffles. You can use shop bought, but I prefer to make mine. I have shared the waffle recipe below. The batter can be made the night before and refrigerated. I personally think the flavours in the waffle improve overnight.
The ingredients you will need for the waffles are:
- Plain or all purpose flour
- Baking powder
- Eggs, separated
- Melted Butter
- Vanilla Extract
How to Make Belgian Waffles
First combine the dry ingredients.
Then separate the eggs. Beat eggs whites until stiff peaks form.
Whisk together egg yolks, melted butter, oil, buttermilk and vanilla extract.
Combine the wet and dry ingredients and then gently fold the egg whites into the batter.
Leave the batter to rest for at least 15 minutes.
Pre-heat the waffle maker. My favourite waffle maker brand is Cuisinart. Pre-heat the oven to 100°C . Pour the batter into the well of the waffle maker. Cover and cook for 4 minutes.
Place the cooked waffles on the wire rack on the baking sheet to keep it warm whilst you cook the rest. The wire tack will keep air circulating around the waffle, ensuring it stays crisp and not soggy.
What can you serve your Belgian waffles with?
You can serve your Belgian waffles with a plethora of toppings and sauces. There is a never ending list. Strawberries, blueberries, raspberries, blackberries, sliced bananas are delicious fruits which can go on your board. Nutella, Strawberry sauce, biscoff, maple syrup and honey are a definite must. Imagine warm waffles slathered generously with Nutella. It is so good. Whipped cream is another favourite topping which I think should not be left off the board. If you like your savoury sides then serve with some scrambled eggs, sausages or bacon.
You can’t go wrong with whichever toppings and sauces you pick.
Building your Waffle Charcuterie Board
Start by washing your fruits. Slice your strawberries or leave them whole. Pat them dry with a kitchen towel. Place your waffles on a wooden board. Then your whipped cream or sauce of your choice. Arrange the remaining sauces around the board. Ramekins can be used for sauces and whipped cream. Use a milk jug or gravy boat for your maple syrup. Finish by arranging the fruits around the waffles. Serve immediately.
Storing and Reheating Leftover Belgian Waffles
In the event you have any left over waffles, you can store them in a resealable plastic bag in the fridge for up to 3 days.
Waffles can also be frozen for up to a month. Let them cool completely, them stack on top of each other and wrap tightly in aluminium foil. Place in a freezer bag, then squeeze out as much air possible and freeze
Warm the refrigerated waffles in a toaster for up to 1 minute or pre-heat an oven to 180°C and warm for 5 minutes or until crispy. To reheat frozen waffles, warm them in a toaster or oven until hot.
Belgium Waffle Board
- 310 grams (2 cups plus 2 tablespoons) plain or all purpose flour
- 2 tablespoons cornflour
- 3 tablespoons granulated or caster sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, separated
- 60 grams (¼ cup) unsalted butter, melted
- 60 ml (¼ cup) sunflower or vegetable oil
- 2 teaspoons vanilla extract
- 437.5 ml (1¾ cups ) milk, room temperature
- In a large bowl whisk together the flour, corn flour, baking powder, sugar and salt. Set aside.
- In another mixing bowl, whisk together milk, egg yolks, melted butter, oil and vanilla until combined. Pour the wet ingredients into the dry ingredients and whisk until smooth. Set aside.
- In the bowl of your mixer or using a hand whisk, whisk the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the batter.
- Leave to rest for 30 minutes in the fridge. Pre-heat oven to 100°C. Place a wire rack on a baking tray and place in the oven.
- Pre-heat waffle iron. For smaller waffles, pour 1 medium cookie scoop of batter , for larger waffles pour 1/3 cup of batter into each well of the waffle maker. Cook the waffles until golden brown and crisp, for 4 minutes. Place the cooked waffle on the wire rack, in the oven. Cook remaining batter.