Belgian waffles have been a staple of the Epcot Food and Wine Festival for the past two years, and I thought it would be fun to feature the Disney Belgian Waffle recipe as we countdown to the 2012 Epcot Food and Wine Festival!

The Belgium Booth at the Epcot Food and Wine Festival

We’ll feature a few more recipes as we continue the countdown to September 28th! If you try them out, be sure to let us know! 🙂 Stay tuned to our 2012 Epcot Food and Wine Festival pages for all the latest details…

Belgian Waffle with Berry Compote and Whipped Cream

Belgian Waffles with Berry Compote and Whipped Cream

Serves 4 (makes 8 4×4-inch waffles)

Belgian Waffles
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon dry active yeast
1 1/2 cups water
1/2 cups milk
2 tablespoons beer
1 egg
1 tablespoon vanilla extract
1 stick butter, melted

Berry Compote
1 tablespoon cornstarch
1 tablespoon red wine
1/2 cup apple, orange, or cranberry juice
1/4 cup sugar
1 teaspoon fresh lemon juice
1 cup fresh blueberries
1 cup fresh blackberries
1 cup chopped fresh strawberries
1 cup fresh raspberries

For Belgian waffles:
1. Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.
2. Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don’t worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated.
3. Refrigerate batter overnight.
4. Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer’s instructions.
5. Serve warm with berry compote and whipped cream

For berry compote:
1. Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.
2. Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer. Add cornstarch mixture, blueberries, and blackberries.
3. Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.