Title: Belgian waffles
 Categories: None
      Yield: 1 Servings
 
      1 pk Active dry yeast
      2 c  Milk; lukewarm, about 115
           -degrees
      1 tb Sugar
      4    Eggs; separated, whites
           -beaten to stiff peaks
      1 ts Vanilla extract
  2 1/2 c  All purpose flour
    1/2 ts Salt
    1/2 c  Unsalted butter; melted
      2 c  Strawberries; hulled and
           -halved
 
  Prep: 15 min, Cook: 5 min, plus rising time. Sprinkle yeast over warm
  milk in a large mixing bowl. Stir in sugar and set aside 5 minutes.
  Beat egg yolks and vanilla in a small bowl. Stir into yeast mixture.
  Sift flour and salt together in a bowl and stir into liquid
  ingredients. Stir in melted butter and mix thoroughly. Carefully fold
  in beaten egg whites. Cover loosely and set aside to let rise in a
  warm place about 45 minutes, until mixture doubles in volume. Preheat
  waffle iron. When hot, lightly brush waffle iron surface with oil.
  Pour 3/4 cup batter per waffle onto hot iron. Close and bake 4-5
  minutes or until iron stops steaming. Open cover and use fork to
  remove waffle. Continue with remaining batter. Serve immediately with
  strawberries and desired toppings or keep warm in 200øF oven until
  ready to serve.