These waffles are just over 50 years old. The Brussels version (as in the recipe) is soft, tender, rectangular, and served warm. There’s also the Liege variety — thin and crispy. Belgian waffles are best served with jams, maple syrup, or a scoop of ice cream.
You can sprinkle them with powdered sugar or cinnamon for extra flavor.
- 125 g butter
- 75 g of sugar
- 1 sachet of vanilla sugar
- 3 eggs
- 250 g flour
- pinch of salt
- 250 ml of milk
- 125 ml of mineral sparkling water
- 1/4 tsp. baking powder
Separate the egg whites from the yolks. Using a blender, beat the whites until they form a thick foam (you can add a little lemon juice to make the foam more stable). In a separate bowl, mix the butter, sugar, vanilla sugar, egg yolks, and salt, whisking until smooth. In another bowl, combine the flour and baking powder. Gradually add the milk to the flour mixture, then incorporate the butter-sugar mixture. Stir well, then add the water and beaten egg whites. Gently fold everything together with a wooden spatula or spoon.
Bake in a waffle iron for 5–6 minutes. Serve hot.
Separate the egg whites from the yolks. Using a blender, beat the whites until they form a thick foam (you can add a little lemon juice to make the foam more stable). In a separate bowl, mix the butter, sugar, vanilla sugar, egg yolks, and salt, whisking until smooth. In another bowl, combine the flour and baking powder. Gradually add the milk to the flour mixture, then incorporate the butter-sugar mixture. Stir well, then add the water and beaten egg whites. Gently fold everything together with a wooden spatula or spoon.
Bake in a waffle iron for 5–6 minutes. Serve hot.
