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Overnight Belgian style waffles with tahini, carob molasses and blueberries

Course: Breakfast
Cuisine: Belgian
Keyword: waffles
Servings: 20 waffles, approximately


  • Waffle iron


  • 600 gr flour
  • 600 ml milk
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 tsp instant yeast
  • 200 gr butter
  • 3 eggs
  • 1 tsp of vanilla extract


  • Melt the butter and allow some time so the liquified butter reaches room temperature.
  • In a large bowl place the flour salt and mix. Continue with the sugar and finally the yeast.
  • Beat the eggs, combine with the milk, lukewarm butter, and your are ready to integrate in the flour.
  • Cover the bowl and let them rest. If in a rush check for the bubbles, should have fully risen within the hour.
  • Preheat your waffle iron and brush with a mild vegetable oil if you are afraid of them sticking. (they have so much butter, they won’t). Close the iron and allow approximately 5 minutes until golden.


They freeze too! (separate when cold and stack with baking parchment, place in freezable bags/containers and retrieve within 3 months)