Waffle Haus Rules
Crispy Strawberry-Filled German Waffles with Buttery Streusel Crunch
40 minutes
Serves 4
BreakfastNut-freeSoy-free
Herb's take
Let’s take your waffle game to the Black Forest with this German-inspired treat: fluffy, strawberry-studded waffles capped by a crisp, buttery streusel. You'll master folding fresh fruit into batter and learn why layering textures at breakfast is science worth waking up for.
Equipment needed
- waffle iron
Ingredients
Yield
4
Instructions
- 01Preheat your waffle iron to medium-high. Preheat oven to 350°F.
- 02In a small bowl, combine 1/2 cup flour, 1/4 cup sugar, and a pinch of salt. Add 4 tablespoons cold cubed butter and rub them together with your fingertips until the mixture forms pea-sized crumbs. Refrigerate streusel until ready to use.
- 03In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, baking powder, and kosher salt.
- 04In a separate bowl, whisk the eggs, then add milk and vanilla extract, whisking until combined.
- 05Melt 8 tablespoons butter and let cool slightly.
- 06Pour the egg-milk mixture and melted butter into the dry ingredients. Stir gently until just combined.
- 07Gently fold in the chopped strawberries.
- 08Lightly grease the preheated waffle iron. Scoop about 1/2 to 2/3 cup batter per waffle (depending on your iron size) and spread slightly. Sprinkle 2 tablespoons chilled streusel evenly over each portion before closing the lid.
- 09Cook until waffles are golden and crisp, about 4-5 minutes per batch. Transfer cooked waffles to a baking sheet.
- 10When all waffles are cooked, sprinkle any remaining streusel on top and bake in the oven for 5 minutes to set the topping.
- 11Plate waffles warm, dust generously with powdered sugar, and serve.
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