Belgian waffles are crispy on the outside and fluffy on the inside. The “Belgian waffle” in America is actually a Brussels waffle. Belgium has a long tradition of waffle making, including the denser Liège waffle. Different recipes exist, but Brussels and Liège are the most popular.
Belgian waffles are waffles made with a crispy golden brown exterior and a light, fluffy interior. Actually, the waffle that many Americans refer to as the “Belgian waffle” is a “Brussels waffle.” They were referred to as Belgian waffles at the 1964 World’s Fair when a Belgian man introduced the concept to the United States. Like other European nations, Belgium has a long tradition of waffle making dating back to the Middle Ages, and many varieties of Belgian waffles are available in Belgium.
The roots of the waffle are found in “wafers,” unleavened bread that was made in the Middle Ages by pouring batter into a predecessor of the waffle. The two halves of the iron mold were pressed together, burning the outside of the wafer and leaving the inside softer and paler. Over time, the technique has given rise to an assortment of waffles, including Belgian waffles. Other relatives of the wafer can be found in the form of pancakes and crepes.
The Brussels waffle features dough, which uses yeast, eggs, and melted butter. As a result of the baking powder and eggs, the dough is light and fluffy, rather than thick like other Belgian waffles. A Brussels waffle is also made in a deep waffle iron which makes large cracks in the finished waffle. After the waffle is cooked, it can be topped with fresh fruit, syrup, powdered sugar, butter or chocolate. Brussels waffles are very popular in Belgium and are often served as a dessert.
The other famous Belgian waffle is a Liège waffle, which is much denser than a Brussels waffle. The batter for a Liège waffle is made with chunks of sugar, which caramelize to form a crispy, slightly burnt coating. These waffles are designed to be held in the hand and eaten as street food. Many bakeries carry this type of Belgian waffle, and some street vendors also sell them. They can often be seen chilling on thick racks in ovens, as they can be eaten hot or cold.
Depending on where you go in Belgium, various cooks have different recipes for an assortment of Belgian waffles. Brussels and Liège are however the two most popular types of Belgian waffles and both are worth experimenting with. If you want “Belgian waffles” for breakfast in Belgium, you may find it helpful to be specific and ask for Brussels waffles. Otherwise, you may be served with something unexpected, though probably just as delicious.
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