My first winter job in Colorado was crazy. I refer to it as my indentured servitude, because that’s pretty much what it felt like. One of my duties was making crepes to order. I like crepes, I really do, but I probably made hundreds of crepes that winter season.

The crepe station was right by a window, so I know for a fact that I have made it into several home videos and photo albums. I remember standing there on multiple occasions, spreading a thin layer of crepe batter on the griddle, and being photographed or videotaped by awe-struck tourists. Those were curse-through-your-clenched-teeth moments.

Life has improved since then. I’ve even managed to eat crepes again, on rare occasions. But I have never made a single crepe since that job. I just can’t bring myself to do it.

Fortunately I have a stunning waffle iron, and I love to make fluffy Belgian waffles with it. You can enjoy a lot of the same things with waffles as you would with crepes. When I have friends and family come visit or over for breakfast, I usually make a “waffle station”. Typical perks include sweetened freshly whipped cream, confectioner’s sugar, pure maple syrup, and some variety of a cooked fruit topping.

In my opinion waffles are also an incredible snack or meal, and not just for breakfast. So it should come as no surprise that I made them for lunch today. Berries this time of year are just not the best, but I did have a few oranges chilling out in the fruit bowl.

Crepes “suzette” is when crepes are coated in a buttery orange sauce and served with orange supremes. It’s rather delicious. I decided to do that with waffles. Let me also mention that this is my favorite waffle recipe, and it’s great because the batter can be mixed in one bowl. No need to whip egg whites and fold them in separately. This isn’t one of those recipes.

High-Altitude Waffle Batter
(adapted from All-Clad)
4 eggs
1 cup milk or half-and-half
10 tablespoons unsalted butter, melted
1 cup sour cream or Greek yogurt
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
scant 1/2 teaspoon baking soda
6 tablespoons sugar
1/2 teaspoon salt

In a bowl, whisk together the eggs, milk, melted butter, sour cream, and vanilla until smooth. Add the flour, baking powder, baking soda, sugar, and salt all at once. Whisk until it just comes together. A few lumps is fine. Follow the directions of your waffle maker for proper cooking. Use about 1/3 cup batter per waffle well.


Orange Sauce

2 oz sugar
pinch cream of tartar
2.5 oz butter
6 oz orange juice
1 tablespoon orange zest
2 oranges, supremed

In a skillet, melt the sugar and cream of tartar over medium-high heat. As the sugar caramelizes, tilt the pan to help it color evenly. Once it is a nice golden brown, carefully add the butter and orange zest. The caramel will bubble so take notice of exposed wrists. Once the butter has melted into the caramel, again, carefully add the orange juice and reduce the heat to medium-low. Let it simmer, stirring occasionally, for about 5 minutes, until the sauce has reduced and thickened slightly. Remove from heat and add the orange supremes. Serve immediately with the waffles and enjoy.

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