In the Proulx household it’s a pretty common tradition to have Proulx Family Crepe Breakfast Sundays with the works; fresh fruit, Vermont maple syrup, bacon, and fresh OJ to complement our traditional super-secret crepe recipe passed down from my dad’s side of the family. Well this Sunday wasn’t Crepe Sunday—it was better. I finally got around to attempting the Belgian waffles topped with a sweet cinnamon sour cream sauce, fresh blueberries, and whipped cream that I loved at my job before it ended bitterly. I have been craving one of these waffles for WEEKS and I finally tried and was triumphant in making the most delicious waffle I’ve ever eaten—even better than at my old restaurant job.

Cinnamon Sour Cream Sauce:
1 Cup Sour Cream
1 Tbsp + 1 Tsp Brown Sugar (I used light brown sugar)
1 Tbsp Confectioners Sugar
1 Splenda Packet (but who’s counting?)
1 Tbsp ground cinnamon

I like to use Maple Grove Farms’ Belgian Waffle Mix (in the blue box!) because it calls for seltzer (I happened to use lemon-flavored seltzer) instead of oil/eggs/etc so it makes for a low-fat, much lighter/crispy waffle that won’t get soggy. Cook the waffle a little past the timer so they are golden brown, spread the top with a dollop of cinnamon sour cream sauce, a fist-full of blueberries, and a little whipped cream. So yummy!

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