Fall is a great time to think about comfort food for breakfast. How does a plate of homemade waffles sound? Pretty good, I bet, no matter what age the eater — or preference for topping.

Crispy on the outside and tender on the inside, waffles have satisfied hungry bellies since the days of the ancient Greeks, when Athenians cooked flat cakes called obelios between two metal plates.

Waffles arrived on American shores thanks to the Netherlands, a country so captivated by the crispy treat that it established a waffle makers’ guild back in the 13th century.

Some of the pilgrims who made the voyage across the Atlantic in 1620 lived in Holland before boarding the Mayflower, and they brought Dutch “wafles” with them. In 1789, Thomas Jefferson also became a fan, bringing the first long-handled, double-plated waffle iron to America after a trip to France.

Back in the day, users held the irons over an open fire or on the hearth to cook the waffles to perfection. It was a dangerous proposition that often ended up with the waffles — or cook — getting scorched. Then Cornelius Swartwout invented a stove-top version of the waffle iron in 1869 that was easy to flip — and less likely to burn the hand of the cook.

After General Electric sold the first electric waffle iron in 1918, this crispy, golden alternative to pancakes really took off — not just as a breakfast food, but also as a sweet or savory dish for lunch and dinner.

How popular are waffles? Well, Waffle House sells about 124 million a year at its 2,000-plus restaurants in 25 states — or some 2 billion waffles since its founding in Georgia in 1955.

We think we know why.

Thanks to their extra-deep pockets and crunchy exterior, waffles can hold toppings that would weigh down and possibly smother a more delicate pancake. They’re also a little easier to make, as most waffle makers have a light that turns green to tell you when they’re done.

You can keep them warm in the oven until everyone is served, and they crunch up beautifully in a toaster the next morning if you’ve got leftovers.

With that in mind, we have a few waffle recipes you’ll want to try this fall: a sweet apple-topped waffle for breakfast; a crunchy cornmeal waffle topped with cheesy, homemade chili con queso for brunch (or maybe a tailgate, if you break them up for dipping); and for dinner or a late-night snack, a waffle topped with buttermilk-brined fried chicken with a drizzle of hot honey.

Buttermilk in the batter gives all three a richer, denser texture. I made them in a Belgian waffle maker, which has larger, thicker and deeper grooves than a regular waffle maker.

Some Belgian waffle batter recipes call for separating the eggs into yolks and whites to create a lighter, fluffier texture, but I beat them together to save time (and effort). They’re probably not as fluffy as a result, but they’re still pretty tasty.

Here are some other tips for making the crispiest waffles.

Patience, patience! Wait for the iron to get fully hot before adding batter — it should preheat for at least 10 minutes — and be sure to allow the batter to rest for at least 15 minutes before using to allow the flour to absorb moisture and the baking soda to activate.

Don’t overmix or the waffles will be tough and/or chewy.

Keep the waffle iron closed until just before adding fat and batter.

Generously slather or spray vegetable oil on the irons, paying special attention to the top one. This will allow for easy release.

Making a bunch? Keep waffles warm until serving in a preheated 250-degree oven on a wire rack inside a baking sheet. Don’t stack waffles on top of each other — they’ll get soggy.

To store in the freezer: Let waffles cool completely, then arrange on a baking sheet and allow to freeze hard before placing in a resealable plastic bag. And if you put a piece of parchment paper or waxed paper between them, they’ll separate easier.