Light, airy waffles made from a yeast batter with stiffly whisked egg white, with their characteristic deep grid and rectangular shape. Unlike the dense, pearl-sugar-studded Liège waffle: this is the waffle you eat with a knife and fork, generously topped with icing sugar, whipped cream and fruit.
Brussels waffles
Region: Brussels
Brussels waffles
Region: Brussels
Method
01
Make the batter
Mix the flour, yeast, sugar and salt in a large bowl. Add the lukewarm milk, melted butter, egg yolks and vanilla sugar and whisk to a smooth, runny batter.
02
Rise
Cover and leave to rise for approx. 45 minutes in a warm place, until the batter is bubbly.
03
Whisk the egg whites
Whisk the egg whites until stiff and gently fold them into the risen batter; that keeps the waffles wonderfully airy.
04
Bake
Preheat a Brussels waffle iron well. Pour in a ladle of batter (don't fill it completely; the batter expands) and bake for 3–4 minutes until golden brown and crisp outside, soft inside.
05
Serve
Serve immediately, warm, dusted with icing sugar and with whipped cream and fresh fruit or chocolate sauce.
Tips & notes
Only fold the egg whites in at the very last moment and very gently; that is the secret of the characteristic lightness of a Brussels waffle compared with the denser Liège one. A Brussels waffle iron has deeper squares than an ordinary waffle iron, which gives the characteristic thick, airy waffle. Best fresh; keep cooled waffles airtight for a maximum of 2 days or freeze them and reheat in the oven or toaster.
Variations
- Add lemon zest to the batter for a fresher touch.
- Serve as a dessert with a scoop of vanilla ice cream and warm chocolate sauce for an indulgent version.
Contains:
Gluten
Eggs
Milk
| Calories | 368 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 46 g |
| Fat | 15 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
