The Waffles of Liege
A Quick Intro
This is a little recipe I researched and have cooked a couple of times to perfect. Some background to get you in the know when you serve these to your pals. There are 2 basic waffles in Belgium. The waffles of Brussels and the waffles of Liege. Those from Brussels are the ones we think of when we hear “Belgian Waffles.” Fruit, whip cream, etc. The waffles of Liege are a lesser known, but more commonly eaten waffle… at least in Belgium.
I like to tell people that Liege Waffles are basically the Belgian donut. They are hand-held, sweet, require no syrup, and are good hot or cold. They’re more dense than their cousin from Brussels, and frankly, I like them better. Cook them at night for an easy desert, and save the rest for breakfast as you walk out the door or when you get to the office.
The Recipe
- 4 oz. (one stick) butter
- 1/2 cup sugar2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 3/4 teaspoon baking powder
- Some raw sugar or other kind of large granulated sugar (vanilla, cinnamon, etc.)
Cooking Instructions
- Melt butter in microwave but just barely.
- Mix in sugar, then mix in eggs (seriously – if the butter is too hot the eggs will cook), then add the vanilla. Make sure this is all mixed well. You should use a whisk not a fork. Forks are for eating not for cooking.
- Now, add the flour a half cup at a time. Finally, add the baking powder.
- Plug in the waffle iron and let the batter rest. It’s very important to give the batter time to rest.
- Sprinkle raw sugar on the batter sitting in the bowl.
- Coat the iron with some non-stick spray for the first waffle
- Put a plop in the middle (sprinkle side down) but not enough to fill up the iron… just enough to press out to a little irregular square when you close the lid.
- Finally, sprinkle a little more raw sugar on top and close the iron.
- Cook.
Enjoy immediately or cool on a wire rack. Don’t store in bags, etc. until they are completely cool.
