Easy Crispy Yeasted Waffles

Previously I tried out a Buttermilk/Milk Waffles recipe hoping that it was the recipe that would give me crispy waffles that stayed crispy even after they sat on the plate for a while. Well I found one that's pretty good and is MUCH easier to do than the previous Buttermilk Waffles recipe. This will now become my go-to waffles recipe. But I also want to note that eventhough this yielded a Crispy on the outside and Fluffy on the inside type of waffles, it still didn't taste like the 'Asian' waffles. Not sure if you've had them before (not the soggy Prima ones) but they're crispy on the outside and light on the inside....it's a cross between a cake and waffle. I highly suspect they use coconut milk in their recipe just like the chinese egg rolls/love letters that you see during Chinese New Year (If you've never had chinese egg rolls/love letters, they taste like a waffle cone). Must hunt for that recipe. In the meantime, give this recipe a go.

Source: http://www.crispywaffle.com/2007/09/best-and-easiest-yeasted-waffle.html

I can't quite remember, but using my waffle iron, I think this recipe yielded 8-10 waffles.
Ingredients:
2 cups flour
1-1/2 tsp instant yeast
1 stick melted butter (1/2 cup or 110 grams)
2 cups warm milk (heated to about 110 degrees)
2 eggs
2 tsp vanilla extract
1 tbsp sugar (add 3/4 cup of sugar if you intend to eat this as is without honey/syrup)
1/2 tsp salt

The night before:

1. Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt.
2. Combine the melted butter and milk. Add the mixture to the dry ingredients.
3. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined.
4. Cover with plastic wrap and stick in the fridge until tomorrow morning. (The batter can rise for 10 to 24 hours.)

The next morning:

1. Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy).
2. Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.