Brad Spence, who owns Philadelphia's Amis Trattoria with Marc Vetri, says the key to his brunch-time favorite is patience: "What makes the waffles so light and crisp is the use of yeast instead of baking powder and the slow fermentation of the batter." Make this batter the night before and you'll have perfect waffles in the morning.
Belgian Waffle Mix
2 cups lukewarm water
1 3/4 sticks melted butter
2 cups flour
1 1/2 tsp salt
2 tbsp sugar
2 tsp dried yeast
2 cups warm milk
• In a bowl, whisk together eggs, water, and butter. In a separate bowl, combine the flour, salt, and sugar, then whisk into the egg mixture.
• In another bowl, dissolve the yeast in the warm milk.
• Combine the two mixtures and whisk to form a smooth batter. Strain through a mesh sieve and use the back of a ladle to push through all the flour chunks.
• Let the batter sit covered in the fridge overnight, then cook in a waffle maker under golden.