Waffles for breakfast

I have a beautiful picture of my father, on the streets of Brussels and from the first bite of a memorable waffles: overflowing with whipped cream, a cast of colourful fruit and chocolate, the seconds that followed that picture, I carry an image less poetic, my father all of this dirty rich accompaniment. It ate him, but we have eaten too many of us, the streets of Bruges and during that trip.

Thus, the waffles for me are inextricably linked to that tour of Belgium, on that trip so many years ago when we called them gaffers. I was taken to London, and then, in many cases for tourists from many European capitals and beyond.

At home, I always like to prepare them for the weekend, because they are fast and because the breakfast with "them" seems to become more and a little bit special. When at last the days start getting warmer and the breakfast is moved in the garden it is time to prepare the trays, cutting fruit, gather a bunch of herbs and flowers ... And sit in the warm sun, for a snack or breakfast really slow.


The preparation of waffles is done strictly by eye, who wants to get the early morning to check weigh and mix perfectly, without even having had coffee? I guess a few.

Then a few simple tricks, which, for me it allows me to eat my waffles without stress:

01 - No butter, extra virgin olive oil only, I have to eat them without regret!

02 - If you have a small plate, and they need to do to more people, preheat the oven to 180 ° as you begin to prepare them early so you can keep them warm up to that do not reach even the last.

03 - Never to miss the chocolate spread, it would be a sacrilege.

04 - Never to miss the maple syrup and I never make me miss my favourite version the one with ice cream and chunks of fruit!