Belgian waffles made with semolina flour deliver a transformative crispy-on-the-outside, tender-within texture that standard all-purpose flour simply can’t match. The coarser semolina granules create a golden, shatteringly crisp exterior while maintaining a pillowy interior, and the subtle nutty flavor adds depth that complements both sweet and savory toppings. Using a Serious Eats-style approach, this recipe takes approximately 90 minutes from start to finish, including a crucial 60-minute rest period that allows …