(19) Benwaffles (monthly) @ Bar Jules

Benwaffles. Pure glory on a plate. Benwaffles only happen monthly, so get on it. It's got a great back story, which you can read in full here"Once a month, chef-owner Jessica Boncutter allows her good friend Tordeur, a true dandy from Brussels who, by day, works as the Director of Creative Services for Levi's, to stand behind the counter and fulfill his waffle-making dream....But there's something to be said for having your Belgian waffle being cooked up by a guy named Benoit Tordeur who's wearing a bow tie, pressed linen apron, pocket square and a pink button down to match the juicy strawberries he's ladling on top of his waffles which are sitting next to a dollop of creme fraiche. " Give, me, a break. This guy is the dream! Matching his bow ties with his waffles, get out! He even got his Benwaffles trademarked - a clever one this guy! What makes these waffles extra special is that the Belgian pearl sugar is mixed into the batter which lends a nice crunchiness to the yeasty waffles. Mine were topped with peak season strawberries, dusted with powdered sugar, and a generous spoonful of creme fraiche. C'etait superbe! Absolutely mouth-watering and perfect. I want an unlimited supply for every breakfast.
Benwaffles @ Bar Jules. Photo credit: Kendra Aronson.
Benoit Tordeur of Benwafflles @ Bar Jules. Photo credit: 7x7.
Benwaffles, trademarked @ Bar Jules. Photo credit: Kendra Aronson.
Strawberry and Creme Fraiche Benwaffles @ Bar Jules. Photo credit: Kendra Aronson.

Benwaffles (monthly) @ Bar Jules ($14/$14.50)
609 Hayes Street
San Francisco, CA 94102
Monday > closed
Tuesday > 5:30 p.m. - 10 p.m.
Wednesday - Saturday > 11:30 a.m. - 2:30 p.m. & 5:30 p.m. - 10 p.m.
Sunday > 11 a.m. - 2:30 p.m.
*To eat the most heavenly Belgian waffles (outside of Belgium), follow their facebook to know when upcoming Benwaffles will be served.

BENWAFFLES (via 7x7)
Makes 8-10 waffles
1 (1/4 ounce) package yeast
1/3 cup lukewarm water 
1 1/2 tablespoons granulated white sugar 
1/8 teaspoon salt
2 cups flour
3 eggs
1 cup melted butter
1 teaspoon vanilla extract
1. Mix the yeast, water, sugar, and salt in a bowl, and let it sit for 15 minutes.
2. Place the flour in a separate large mixing bowl, and make a well in the center of the flour. Pour the yeast mixture into the well, and mix until blended.
3. Add the eggs one at a time, and mix well. Add the melted butter a bit at a time, and mix well. Finally, add the vanilla, and mix well. Keep in mind that the batter will be thick and very sticky.
4. Let the dough rest until it doubles in volume, about 30 minutes.
5. Gently fold in the pearl sugar, and make 2-inch balls of dough. That sounds small, but these rich waffles pack quite a punch. Let the dough rest for 15 more minutes.
6. While the dough is resting, heat a waffle iron with deep pockets.
7. Place the dough balls in the waffle iron. Waffles will take 3 to 5 minutes to cook.
8. To serve, add the topping of your choice. In-season fruit is the best, especially with creme fraiche.


  1. Impressive work, Kendra! My wife and I are trying to finish the top 100 from 2012 this year (we're up to 40), but it looks like Benoit moved to Hong Kong in June. How did you manage to eat them in October 2012, and do you know if he ever comes back to cook again? Thanks!

    1. Hi there Eric! I wasn't aware that he moved to Hong Kong, major bummer because his waffles are too good to be true. I actually ate them earlier in 2012 (in March? or May?) but I posted about them in October. Good luck with eating through the list and thank you so much for your comment :)


THE BIG EAT All rights reserved © Blog Milk Powered by Blogger