Billie's Kitchen

Crispy edges, fluffy centres, and a little taste of Belgium.

Belgium may be small, but its food has made a big impression around the world. Famous for chocolate, beer and fries, it is also home to one of the world’s most beloved breakfasts: the Belgian waffle.

But there is no single Belgian waffle. From the light, crisp Brussels waffle to the rich, caramelised Liège waffle, Belgium has several distinct waffle traditions. For my Belgian recipe, I decided to make the classic Brussels-style waffle.

What has shaped Belgian Cuisine?

Belgian cuisine is shaped by its position at the crossroads of Western Europe. The country sits between France, Germany and the Netherlands, and its food reflects this mixture of influences. French cooking has contributed an emphasis on sauces, technique and rich ingredients, while Flemish and Dutch traditions have influenced Belgium’s fondness for hearty, comforting dishes.

Belgium’s food is also strongly regional. Flanders, in the north, has a particularly strong beer and seafood tradition, while Wallonia, in the south, is known for richer, rustic dishes. Brussels sits between these traditions and has developed its own cosmopolitan food culture.

Some of Belgium’s most famous dishes are wonderfully unfussy: moules-frites, mussels served with fries; carbonnade flamande, beef slowly braised in Belgian beer; and waterzooi, a creamy stew traditionally made with fish or chicken. And then there are the foods Belgium has turned into global exports — chocolate, speculoos, fries and waffles.

There is a common thread running through much of Belgian cooking: simple ingredients are treated generously. Butter, cream, beer, chocolate and potatoes all feature heavily, creating food that tends to be hearty, rich and comforting. Waffles fit perfectly into this tradition, although their history is a little more complicated than simply being a sweet Belgian breakfast.

What are Belgian Waffles?

Waffles have been eaten across Europe for centuries, but Belgium developed some of the world’s most distinctive versions. And importantly, a Belgian waffle isn’t one specific recipe.

The two best-known varieties are the Brussels waffle and the Liège waffle. Brussels waffles are traditionally large and rectangular, with deep square pockets and a light, airy texture. Their yeast-leavened batter is relatively unsweet, with icing sugar, fruit or cream usually providing the sweetness.

Liège waffles are quite different. Originating in Wallonia, they are smaller and denser, made from a rich, brioche-like dough studded with pearl sugar. The sugar caramelises as the waffle cooks, creating crisp, sweet pockets throughout.

Belgian waffles became particularly well known outside Belgium during the twentieth century. Brussels waffles were showcased at the 1964 New York World’s Fair, cementing the idea of the “Belgian waffle” as an international favourite.

My experience with Belgian Waffles

This recipe was a good reminder that cooking my way through the world doesn’t always mean having exactly the right equipment. I don’t own a waffle iron, and didn’t want to buy one for a single recipe, so I decided to see whether silicone waffle moulds could do the job instead.

The moulds produced smaller, triangular waffles rather than the large rectangular shape associated with Brussels waffles. I also opted for a simple, non-yeasted batter, so they weren’t quite traditional in either shape or texture. They didn’t have the same deeply crisp exterior you’d get from a hot waffle iron, but they still came out golden, buttery and full of those familiar pockets for catching toppings.

They may not be the most traditional Belgian waffles, but they worked — and that’s part of the fun of this project. I’m not trying to recreate every dish with perfect historical accuracy; I’m trying to cook my way through the world’s cuisines using the kitchen and equipment I actually have.

Belgium Waffles

Recipe by Billie Delpino

5.0 from 2 votes

Course: BreakfastCuisine: BelgianDifficulty: ★★☆☆☆

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Light, golden Belgian waffles with crisp edges and fluffy centres – baked in silicone waffle moulds.

Ingredients

• 200 g plain flour

• 2 tsp baking powder

• 40 g caster sugar

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 250 ml milk

• 2 eggs (seperated)

• 75 g unsalted butter (melted)

• 1 tsp vanilla extract

Directions

• Preheat the oven to 200°C and grease the silicone waffle moulds. Place them on a baking tray.
• Mix the flour, baking powder, sugar, and salt.
• In another bowl, whisk the egg yolks, milk, melted butter and vanilla extract.
• Stir the wet ingredients into the dry ingredients until just combined.
• In another bowl, whip the egg whites into stiff peaks. Gently fold the egg whites through the batter.
• Fill the silicone moulds with the batter, until about 3/4 full.
• Bake for around 15-20 minutes, until golden in colour. This time could vary depending on your oven.
• Leave to cool for 2 minutes before turning out from the moulds. Serve with icing sugar, whipped cream, honey, berries, or whatever else you wish!