Overnight Belgian waffles from Make It Ahead: A Barefoot Contessa Cookbook (page 248) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jayme_g2ex8r on February 14, 2026

    Our favorite tradition to make on special days like Christmas and this year Valentine's Day!

  • KarinaFrancis on September 09, 2019

    My first attempt at waffles with my new waffle maker. Really loved the results. Had some for breakfast and stashed the rest in the freezer for future waffle emergencies, they reheat beautifully in the toaster.

  • anya_sf on September 29, 2017

    I have made these twice now, and they are fabulous. The first time, I followed the recipe exactly and didn't try to make them healthier, except I used lowfat milk. I also used instant yeast instead of active. The waffles were perfect and cooked up nice and crispy, although they did soften as they cooled (but are easily crisped up again in the oven or toaster). They are light and airy, despite all the butter, with a mild sourdough aroma. I served them as recommended, with toasted coconut, bananas, and maple syrup. What a treat! The second time, I used half all-purpose flour, half white whole wheat flour, lowfat milk, and "only" 6 Tbsp butter. They also turned out great. I freeze the leftovers and reheat them in the toaster oven, which works well.

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