What’s the first thought that comes to your mind when you think of Belgian Waffles? Is it the plate sized waffle topped with whipped cream, chocolate sauce and sprinkles brought to you by your local diner? What if I told you that’s not a real Belgian waffle?
Be prepared to have your mind blown and to never go back to those bland, over-sized waffles ever again.
I was first introduced to the liege waffle or more appropriately gaufres de liege sometime in 2007. It was a year prior to my wedding and my honeymoon to most wonderful place on earth, yes you guessed it, Belgium!! A new food truck had parked itself just up the block from our apartment in Park Slope – Wafels and Dinges. They were serving real Belgian waffles out of their bright yellow truck, sugar waffles where no topping was actually needed (but happily added).
Superior Belgian waffles should and can be found from a truck!
Chewy and crispy with explosions of sugar crystals on the inside thanks to the large pearl sugar used in the dough, a new love was born. I lost count how many waffles we had on that trip to Belgium, but I knew one thing pearl sugar was coming home with me so I could recreate my own waffles whenever I wanted!
We’ve been back to Brussels twice since our honeymoon and I still bring home boxes of sugar. Sure I can buy it stateside, but I feel like it’s a little more authentic when I can barely read the language on the box! I’ve tried many liege recipes but always go back to the one from my favorite cookbook Everybody Eats Well in Belgium by Ruth Van Waerebeek. I tweaked the recipe a bit this time, using less liquid and bread flour instead of all purpose. The changed brought a less chewy and more crisp interior, I wouldn’t say bad but different. Next time I might go back to all-purpose flour for my chewy interior.
Impress all your brunch guests with real Belgian waffles, not to mention it will make your home smell amazing!
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Ingredients
- 1 package dry active yeast (2 1/2 teaspoons)
- 1/3 cup warm milk (about 110 degrees)
- 1 cup bread flour, plus 1 tablespoon
- 1 tablespoon brown sugar
- 1 large egg, beaten
- 9 tablespoons unsalted butter, room temperature
- 6 tablespoons bread flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- pinch of salt
- 1 tablespoon white granulated sugar
- 1/2 cup pearl sugar or 3/4 cup crushed sugar cubs
- optional: 1 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together the warm milk, brown sugar, 1 tablespoon flour and yeast. Let sit for 5 minutes or until foamy.
- Stir in the remaining 1 cup of flour, plus the egg to the yeast mixture. Stir until it forms into a ball.
- Cover the bowl with plastic wrap and keep in a warm, draft free space in your kitchen until the dough has doubled in size. Approximately 1 hour.
- While the first batter in rising, in a medium bowl, mix together the butter, 6 tablespoons of flour, vanilla, baking powder, salt, granulated sugar, pearl sugar and cinnamon if using with a wooden spoon.
- Mix well to create a paste.
- Once the dough is fully risen, stir the butter/sugar paste into the dough until well combined.
- Heat your waffle iron according to its directions and spray with baking spray.
- Scoop the dough into the waffle iron and cook until the waffles are brown and the pearl sugar has started to caramelize.
- Serve immediately with a dusting of powdered sugar and a side of fresh fruit.
- Makes 5-6 waffles.
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Yeast waffles with pearl sugar in it? I’m all over these. Must, must try!!
Wow! The Waffles & Dinges truck actually parks on the upper east side, about 10 blocks from us, on Sundays. It’s been on my list of things to do forever now…
These look delish and I don’t use my wafflemaker nearly enough! Will have to try.
What perfectly golden waffles!!! I like my waffles a little chewy with just a dusting of powdered sugar. Mmmmm! My little brother is a Belgian waffle fiend, I have to make these for him next time I see him!
These look fantastic! You, Kayle and I need a Wafels & Dinges trip again soon!
We are pancake fiends in this house but occasionally go the waffle side. I can’t wait to try these – interesting about the sugar!
And welcome to CCN!
Wow. I would love this BLUE Le Creuset …. It is one of my favorite brands!! woo hooo
Those look beyond scrumptious – now you have me on the hunt to find pearl sugar! You know the SousPug would tackle you for a bite, right?
OMG!!! YOU KNOW HOW MUCH I LOVE THOSE WAFELS! AHHHH I WANTS SOME PEARL SUGARRRRRR
OMG. THANK YOU FOR THIS RECIPE!!! I have been to brussels only once but these waffles haunt my dreams. I NEED TO GET SOME PEARL SUGAR, STAT.
Gorgeous waffles, Susan! I love the photo of you attacking the waffle from the food truck. There’s a Belgian restaurant in Vancouver that sells really kick ass waffles with sides of melted, flavoured chocolate for dipping. I love going there – it was the first place I’ve ever had a real Belgian liege waffle. I bought a box of pearl sugar months ago with plans of making them myself but of course, I haven’t gotten around to it. Seeing your beautiful photos really makes me want to break out my waffle iron!
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This looks amaaaazing! 🙂
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