Belgian Waffles “Suzette”

My first winter job in Colorado was crazy. I refer to it as my indentured servitude, because that’s pretty much what it felt like. One of my duties was making crepes to order. I like crepes, I really do, but I probably made hundreds of crepes that winter season.

The crepe station was right by a window, so I know for a fact that I have made it into several home videos and photo albums. I remember standing there on multiple occasions, spreading a thin layer of crepe batter on the griddle, and being photographed or videotaped by awe-struck tourists. Those were curse-through-your-clenched-teeth moments.

Life has improved since then. I’ve even managed to eat crepes again, on rare occasions. But I have never made a single crepe since that job. I just can’t bring myself to do it.

Fortunately I have a stunning waffle iron, and I love to make fluffy Belgian waffles with it. You can enjoy a lot of the same things with waffles as you would with crepes. When I have friends and family come visit or over for breakfast, I usually make a “waffle station”. Typical perks include sweetened freshly whipped cream, confectioner’s sugar, pure maple syrup, and some variety of a cooked fruit topping.

In my opinion waffles are also an incredible snack or meal, and not just for breakfast. So it should come as no surprise that I made them for lunch today. Berries this time of year are just not the best, but I did have a few oranges chilling out in the fruit bowl.

Crepes “suzette” is when crepes are coated in a buttery orange sauce and served with orange supremes. It’s rather delicious. I decided to do that with waffles. Let me also mention that this is my favorite waffle recipe, and it’s great because the batter can be mixed in one bowl. No need to whip egg whites and fold them in separately. This isn’t one of those recipes.

High-Altitude Waffle Batter
(adapted from All-Clad)
4 eggs
1 cup milk or half-and-half
10 tablespoons unsalted butter, melted
1 cup sour cream or Greek yogurt
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
scant 1/2 teaspoon baking soda
6 tablespoons sugar
1/2 teaspoon salt

In a bowl, whisk together the eggs, milk, melted butter, sour cream, and vanilla until smooth. Add the flour, baking powder, baking soda, sugar, and salt all at once. Whisk until it just comes together. A few lumps is fine. Follow the directions of your waffle maker for proper cooking. Use about 1/3 cup batter per waffle well.


Orange Sauce

2 oz sugar
pinch cream of tartar
2.5 oz butter
6 oz orange juice
1 tablespoon orange zest
2 oranges, supremed

In a skillet, melt the sugar and cream of tartar over medium-high heat. As the sugar caramelizes, tilt the pan to help it color evenly. Once it is a nice golden brown, carefully add the butter and orange zest. The caramel will bubble so take notice of exposed wrists. Once the butter has melted into the caramel, again, carefully add the orange juice and reduce the heat to medium-low. Let it simmer, stirring occasionally, for about 5 minutes, until the sauce has reduced and thickened slightly. Remove from heat and add the orange supremes. Serve immediately with the waffles and enjoy.

About the author

Chef Megan Joy

10comments
How to bake high altitude adjusted recipe for pancakes — High Altitude Bakes - October 10, 2012

[…] In the mood for other breakfast classics? Try this recipe for Belgian Waffles “Suzette”. […]

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Nancy - February 10, 2013

Hi Megan—just found your site….so I live in Breckenridge. My favorite and only waffles I’ve ever liked are my brother-in-laws in Virginia. He uses a Belgian waffle maker and Classique Fare Belgian Waffle mix. They are that fluffy, with barely a light brown crust. So I bought my husband the All-Clad classic waffle maker (the classic style may be my 1st problem—too much surface area that can be browned/cooked) and I’ve tried Krusteaz and Bisquick mixes. They don’t sell the Classique Fare Belgian Waffle in the stores here. I am about to order on Amazon. And I am considering exchanging the classic waffle maker for the Belgian waffle maker. But before doing any of the above I wanted your input….does high altitude really make a difference making waffles…do adjustments need to be made? I am going to try your recipe…I was just trying to take the easy way out since my brother-in-law did it I though surely?! Thank you in advance for sharing your wealth of, hard-earned experience. BTW, were you working at the crepe stand in Breck? I’ve never actually gone because the lines were always so long or it wasn’t the right time of day, or no-time. Thanks, nancy

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Nancy - February 10, 2013

P.S. our house is at 10,500 feet….so about 1,000 feet or so higher than Breck…don’t know if that matters.

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    Chef Megan Joy - February 10, 2013

    Hi Nancy! If you want Belgian waffles, you need a Belgian waffle maker. They have deeper wells that will create that signature fluffy, thicker waffle with deep pockets. A classic waffle maker will make much thinner waffles. With most waffle makers, you can determine how brown or crispy they get by the amount of time you decide to leave them in and cook them for. Altitude can still affect waffles, although it may not be as significant as other baked goods. They could end up a bit more dense and not as fluffy. If that’s the mix that you really love, go ahead and order it and give it a try. Don’t let altitude hold you back from eating well 🙂 Regardless, there are plenty of Belgian waffle recipes out there that can be adjusted for successful high altitude baking. This waffle recipe is very, very good as well and I recommend giving it a try if you do invest in a Belgian waffle maker. For your altitude, I’d reduce the baking powder to 1/2 teaspoon, and baking soda to 1/8 teaspoon. Let me know how they come out and we can always adjust. Also, no, that wasn’t me working the crepe stand!

    Reply
Renee - September 29, 2013

Thanks for posting this recipe. I, too, am in Breckenridge and was searching for a high altitude waffle recipe when I came across yours. Thank you! Any chance your crepe job was here in Breckenridge? That crepe stand is ALWAYS jam-packed! Thanks for posting your amazing recipes….I’ll be back for more soon 🙂

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    Chef Megan Joy - September 29, 2013

    Hi Renee- Glad you enjoy this recipe as much as we do. Waffles and mountains just seem to pair together so nicely! My first crepe job was actually in Vail, but I do know the crepe stand you’re talking about! People sure do love their crepes…

    Reply
Lisa Drake - October 14, 2013

Megan, any chance you might share your crepe recipe, too??? You are right…people do love their crepes!

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Connie - July 5, 2014

I would love a crepe recipe. I just had a Nutella and almond crepe and it was delicious.

Reply
Darryl - March 12, 2016

Megan, we are in Quito at about 10K feet. This is the first and only waffle recipe that has every worked. Ever. Not to mention, finding ingredients in Ecuador is absolutely impossible. Thanks for sharing!

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