The Brussels waffle: light, crisp and rectangular, with deep pockets, leavened with whisked egg whites or yeast. Served warm with icing sugar, cream or fruit.

Brussels waffles are made with a batter leavened with egg whites or yeast, and are lighter and crisper than other European waffles, with larger pockets and rectangular sides that tell them from Liege waffles. The oldest reference to gaufres de Bruxelles by name dates from 1842 or 1843, from the Swiss baker Florian Dacher in Ghent. Belgian waffles were shown at Expo 58 in Brussels and popularised in the United States at the 1962 and 1964 fairs. Maison Dandoy, open since 1829, sells Brussels and Liege waffles at its Rue Charles Buls shop.

Where to eat Gaufre de Bruxelles in Brussels

3 editor picks for Gaufre de Bruxelles in Brussels, ranked by editorial score. All Brussels signature dishes · Gaufre de Bruxelles across every city.

  • Maison Dandoy

    Order A Brussels waffle, which is crispy, light and square, topped with whipped cream.

    Maison Dandoy's shop on Charles Buls street serves Liège or Brussels waffles with toppings such as chocolate, whipped cream, icing sugar and speculoos.

    DetailsDirections

  • Au Vieux Saint Martin

    Order The Filet Américain, a recipe created by Joseph Niels in 1924.

    Au Vieux Saint Martin has been a Brussels landmark on Place du Grand Sablon since 1968; the Niels family's ancestor invented the Filet Américain in 1924.

    DetailsReserveDirections

  • Au Stekerlapatte

    Order Mussels in four flavors, Flemish carbonnade, or scallops with endives.

    Au Stekerlapatte is a Belgian bistro at Rue des Prêtres 4 in the Marolles, a meeting point for artists since 1974, serving Brussels specialties.

    DetailsDirections

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Make it at home

Serves 82 hr 30 minIntermediate

Ingredients

  • 300g plain flour
  • 7g instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 500ml whole milk, warm
  • 3 eggs, separated
  • 120g unsalted butter, melted
  • 1 tsp vanilla extract
  • Whipped cream and icing sugar to serve

Method

  1. Whisk flour, yeast, sugar and salt in a large bowl.
  2. Pour in warm milk and 3 egg yolks, whisking to a smooth batter.
  3. Stir in melted butter and vanilla.
  4. Whip egg whites to soft peaks and fold gently into the batter.
  5. Cover and rise in a warm place for 90 minutes; the batter should be light and bubbled.
  6. Heat a deep-grid waffle iron. Pour in batter and bake until golden and crisp, about 4 minutes per waffle.
  7. Serve hot, dusted with icing sugar or topped with whipped cream and fresh strawberries.

Editor tip. Whisked egg whites or yeast give the Brussels waffle its lightness; this recipe uses both, so rest the batter before baking.

Common allergens: Gluten, Dairy, Eggs.