Belgium Report Belgium waffles Makes 36 12 eggs, separated 3 cups granulated sugar, plus 6 tablespoons granulated sugar 12 cups

all-purpose flour, plus 6 tablespoons all-purpose flour 3 cups butter, melted,plus 6 tablespoons butter, melted Directions: 1 Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use. 2 Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands. 3 Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape. 4 Crumble the dough and drop the pieces into the egg whites. 5 Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved. 6 Heat up a waffle iron. 7 When it is hot (but not too hot), drop the batter onto the iron in the desired serving size. 8 I usually get about 12 waffles roughly 4-5 inches in diameter from this recipe.