Belgian waffles, or Brussels waffles are prepared with a yeast-leavened batter. It is generally, but not always, lighter, thicker, and crispier and has larger pockets compared to other waffle varieties. They are easy to differentiate from Liège Waffles by their rectangular sides.
In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread (a practice considered 'unauthentic' by some local conoisseurs). In America, they are served in the same ways the American waffle is served.
Despite their name, 'Brussels waffles' were actually invented in Ghent in 1839. They were introduced to America by restaurateur Maurice Vermersch, who sold his Brussels waffles under the name "Bel-Gem Waffles" at New York's 1964 World's Fair.
Brussels Waffles Recipe
- 500 g/17,6 oz flower
- 25 g/0,9 oz yeast
- 200 g/7 oz melted butter or margarine
- 1/2 l/0,53 quarts milk
- 1/2 l/0.53 quarts water
- 4 eggs
- vanilla essence
- 5 g/pinch salt
- Dissolve the yeast in 1/4 l/9 oz of tepid water
- Beat the egg whites until stiff
- Sieve the flower into a bowl and make a little hole in the middle
- Pour the yeast into the hole and mix with a bit of flower
- Stir in the lukewarm milk and egg yolks
- One by one, add the melted butter, stiff egg whites, vanilla essence and salt
- Allow the dough to rise in a warm place until it has doubled in size
- Put some of the dough on to a waffle iron and bake a waffle
- Sprinkle the waffles with powdered sugar or garnish with whipped cream.