We are winding down with our last few French Fridays with Dorie recipes, and happy for a break  from the fish and aspic to focus on this lovely Waffles and Cream Dessert.

Belgian Waffles and Cream Dessert on a white plate topped with strawberries

Belgian Waffles and Cream Dessert

Bill, AKA the picky hubby, has not liked my homemade waffles thus far. I’ve whipped up egg whites to create fluffy waffles with a crisp exterior to lackluster reviews.

Yes, he is a Bisquick fan and not shy to admit it. So could I serve him this waffles and cream dessert for breakfast or even dessert without a little grumbling? I wasn’t so sure.

Close view of Belgian Waffles and Cream Dessert with sliced strawberries

The Process

As I’m not the waffle maker in our household, there was a little trial and error. The first one stuck securely to our non-stick waffle maker, so I sprayed a generous portion of Pam onto the surface before cooking up round two.

Light, sweet with a crispy exterior, my second attempt went off without a hitch. I thought the results were marvelous. Bill grabbed a chocolate confection I had prepared earlier in the week for his dessert that night but eyed the stack in the fridge the next morning.

While I was at yoga, he devoured the leftovers, mixing the strawberries and cream for his personalized topping. Dorie suggested fudge or caramel sauce, but maybe not ideal for breakfast.

Ice cream is another alternative when serving as dessert. A fourth hubby approved recipe in a row!

For a printable copy of this waffles and cream dessert recipe, check out this New York Times link to Belgian Waffles. The recipe can also be found in Dorie Greenspan’s magnificent cookbook, Around My French Table. If you’d like to see what the other “Doristas” thought of this dish, check out the LYL section for this recipe on the French Fridays website.

Belgian Waffles and Cream Dessert on a white dessert plate from above

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