1 hour 15 minutes
Grandma's Recipe for Authentic Belgian Waffles
“Belgian waffles” are known across the world as some of the most delicious waffles, yet as a Belgian I know a lot of people are still missing out! In Belgium we don’t actually have “Belgian waffles”. Instead, we speak of two kinds of waffles: ‘brusselse wafels’ (translation: ‘Brussels waffles’) and ‘luikse wafels’ (translation: ‘Liege waffles).
The two waffles differ in many ways, but the easiest way to set them apart is by their shape. While a Brussels waffle is larger and has a rectangular shape (see picture above), the Liege waffle is smaller and has rounder edges. The ingredients also differ between the two. A Brussels waffle is generally lighter and usually sprinkled with icing sugar, whereas a Liege waffle is thicker and is made with pearl sugar. There is also a difference in the yeast used, but I won’t go into too much detail here.
To some, these differences might not matter which I can understand because I have yet to come across a waffle that wasn’t delicious. As a Belgian, however, I find the difference very important and always get very passionate when I hear someone talk about ‘Belgian waffles.
When I was younger, I used to bake a lot with my grandmother. She would always go on and on about the difference between these two waffles and how the world was missing out because the American ‘Belgian waffle’ was just a misguided combination of the two (her words not mine).
This recipe was passed down to me and is one I always return to when I need a little comfort food. Although it’s not the quickest recipe, making these Brussels waffles and then enjoying one afterwards always leaves me in a happy mood!
(yields +-12 waffles)
For the Waffle Batter:
1kg (2.2lbs) all-purpose flour
750g (1.6lbs) butter
750g (1.6lbs) granulated sugar
60g (2oz) of vanilla sugar
8 medium-sized eggs
200ml (1 cup) of whole milk
A pinch of Fleur de Sel
For Decoration (Optional):
A handful of raspberries and blueberries
How to Prepare
Sift the all-purpose flour into a bowl. Add the granulated sugar, vanilla sugar and a pinch of Fleur de Sel. Mix everything together well.
On a low heat, slowly let the butter melt. When the butter is melted, take off the heat and pour the milk onto the melted butter. Gently stir until mixed and let the mixture cool down to room temperature.
Make a well in the flour mixture and pour the milk-butter mixture into the well. Using a whisk, gently mix the batter.
Separate the egg whites and egg yolks. Beat the egg whites until stiff and whisk the egg yolks well. Using a silicone spatula, gently ‘fold’ the egg yolks into the egg whites.
Add the eggs to your batter and mix well using a whisk.
Heat up your waffle iron and grease the iron with a little bit of butter. Spread the dough onto the iron and bake for about 5 minutes per waffle.
I always consider Belgian (Brussels) Waffles like an empty canvas because it’s up to you how you serve them. I like to serve them with a little bit of chocolate sauce and some berries like strawberries, raspberries, blueberries, etc.… But you can also serve these delicious authentic Brussels Waffles with whipped cream, ice cream or simply with a light layer of powdered sugar. Or all of the above! Get creative and be adventurous, because you can’t really go wrong!
If you’re like me and only eat one waffle (okay, maybe two but who’s counting), it might be handy to know you can freeze your leftovers. Either bake the waffles and freeze as a whole or freeze the batter. I usually freeze the batter in portions of +-2 waffles, so I can quickly make one or two when I feel like it. You can store both the waffles and the batter for up to 3 months in the freezer.
Type of Dish:
Waffles & Pancakes
1 hour 15 minutes
More Food for Thought...
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