Preparing the strawberries
Wash the strawberries; hull them and halve them.
 

Preparing the compote

Put the strawberries into a saucepan with 50 g (1/4 cup) sugar and 2 tbsp. water;
add the vanilla bean, split in half lengthwise.

Cook over very low heat, stirring with a wooden spoon. Cook for 5 to 10 minutes from the time the mixture comes to a boil.

Let cool slightly and place into an attractive glass bowl that can be used to serve the compote.
 

Waffle batter

Crack the eggs and separate the whites and yolks into two separate bowls.

In the bowl containing the yolks, whisk in, in this order: the milk, light cream, pinch of salt, oil, sifted flour, and finally the butter which has been melted in a small saucepan over low heat.
 

Beat the egg whites to soft peaks, mixing in 50 g (1/4 cup) sugar near the end.

Delicately pour the beaten whites onto the batter, incorporating them gently with a wooden spoon.
 

Plug in the waffle iron and grease it lightly with a small oiled cloth or with a buttered brush.

Pour some waffle batter into the waffle iron, filling all the moulds, and close the lid.
 

When the waffles are cooked and golden, remove them from the mould and place on a heatproof plate. Place in the oven to keep warm.

Then repeat the procedure…

Lightly grease the waffle iron again, pour in the batter and continue until all the batter is used up.
Serve the waffles on a platter.