BELGIUM WAFFLES

                                                A Yummy Treat

            The waffle is a Belgian culinary specialty. Each part of the country has its own recipe, even if the main ingredients (flour, milk, sugar and eggs) are the same. The recipes are handed down from one generation to the next.  Brussels waffles are big, rectangular (circular in the US) very light and are always eaten warm with toppings.

have been around since the Middle Ages. Initially, made from a mix of barley and oats, they were sold as unleavened crisp cakes baked in a wafer iron. Waffle vendors were allowed to sell waffles outside of churches during special celebrations and on feast days of saints.

            Originally waffles were showcased in 1958 at Expo 58. Belgian waffles had their American   debut at the Century 21 Exposition in 1962 in Seattle,Washington. Waffles were further popularized in the United  States during the 1964 New York World's Fair. Maurice Vermersch, of Brussels, Belgium, introduced the waffle as Brussels waffles, but decided to change the name to Belgium waffles upon observing the poor geographical skills of Americans.

Nothing more needs to be said

      The Belgian waffle is identified by its larger size, lighter batter and higher grid pattern which form deep pockets creating larger squares than other waffles. In Belgium, there are several types of waffles, including the Brussels waffle, the Liege waffle   and the stroopwafel. What is known in North America as the "Belgian waffle" is most similar to the Brussels waffle. The Belgian waffle attributes its height to the use of a  yeast  batter instead of a pancake one.  In North America, they are often eaten as a breakfast  food, and are usually served with butter and syrup or with vanilla ice cream and fresh fruit, such as strawberries, as a dessert. In Belgium they are more commonly served as a snack or light dessert.

            Liege's waffles are sweet sugar snacks which can be eaten lukewarm all day long, without or with toppings. They are denser, chewier, sweeter, and richer than the Belgium waffle. They were made in the 18th century by the Chef of the Prince-Bishop of Liege. The Liege waffle was adapted from brioche bread dough. Surprisingly, Liege waffles are the most common type of waffles available in Belgium and come in three different flavors – plain, vanilla, and cinnamon.

            In Bruges people are seen walking along the street enjoying a waffle---more like we’d enjoy an ice cream cone. It seems we chose to indulge rather late in the day, and after walking for hours along the lovely city we elected to sit awhile to leisurely eat our waffle. I also really like the wafer-thin stroopwafel and managed to get a couple of packages home to share with friends.