History

The Brussels waffle is the city's contribution to the global waffle family, distinct from the denser Liege waffle. Maison Dandoy has been pressing both since 1829 in their Rue Charles Buls tea room; the gaufre de Bruxelles uses a yeast-leavened batter, baked in deep-gridded irons for a crisp shell and a soft interior. Eaten warm with whipped cream and strawberries in summer, dusted with icing sugar through the rest of the year.

Common allergens: Gluten, Dairy, Eggs

Make it at home

Yield Makes 8 wafflesHands-on 30 minTotal 2 hr 30 minDifficulty Intermediate

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.

Tip from the editors. Yeast-leavened batter is non-negotiable for Brussels-style. Baking-powder batters give the wrong texture and density.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat gaufre de bruxelles

Gaufre de Bruxelles in Brussels

Maison Dandoy ★ 4.6

Daily 09:30 to 22:00Walk-in onlySpeculoos and Brussels waffles

Maison Dandoy in Brussels has been baking speculoos since Jean-Baptiste Dandoy opened in 1829. The Rue Charles Buls tea room serves Brussels and Liège waffles from the upstairs counter.

Worth the queue: Gaufre de Bruxelles with whipped cream

Rue Charles Buls 14, 1000 Brussels

Maison Dandoy Rue au Beurre ★ 4.5

Daily 10:00 to 19:00Walk-in onlySpeculoos and biscuits

Maison Dandoy on Rue au Beurre in Brussels is the family's 1858 flagship beside the Grand Place. Philippe Dandoy moved the bakery here from Marche aux Herbes; the shop counter still sells the original speculoos.

Worth the queue: Original speculoos biscuit

Rue au Beurre 31, 1000 Brussels

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