History
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.
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Common allergens: Gluten, Dairy, Eggs
Make it at home
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
- Whisk flour, yeast, sugar and salt in a large bowl.
- Pour in warm milk and 3 egg yolks, whisking to a smooth batter.
- Stir in melted butter and vanilla.
- Whip egg whites to soft peaks and fold gently into the batter.
- Cover and rise in a warm place for 90 minutes; the batter should be light and bubbled.
- Heat a deep-grid waffle iron. Pour in batter and bake until golden and crisp, about 4 minutes per waffle.
- Serve hot, dusted with icing sugar or topped with whipped cream and fresh strawberries.
Tip from the editors. Whisked egg whites or yeast give the Brussels waffle its lightness; this recipe uses both, so rest the batter before baking.
Where to eat gaufre de bruxelles
Gaufre de Bruxelles in Brussels
Maison Dandoy ★ 4.6
Maison Dandoy's shop on Charles Buls street serves Liège or Brussels waffles with toppings such as chocolate, whipped cream, icing sugar and speculoos.
Worth the queueA Brussels waffle, which is crispy, light and square, topped with whipped cream.
Au Vieux Saint Martin ★ 4.3
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.
OrderThe Filet Américain, a recipe created by Joseph Niels in 1924.
TipThe restaurant takes no reservations, so walk in any day; the kitchen runs non-stop from noon to 23h and the last order is at 23h.
Au Stekerlapatte ★ 4.0
Au Stekerlapatte is a Marolles brasserie, known since 1974 as a meeting point for artists, serving Belgian classics and mussels in four flavors.
Why locals goA brasserie in the Marolles district, near the Porte de Hal, the Louise district and the Sablon, in a decor of wood, mirrors and two bar counters.
TipClosed on Monday; open Tuesday to Sunday from noon, except Saturday, when it opens at 6:30 PM.
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