Waffles are one of the must-try foods on a visit to Belgium. And, there’s several kinds to sample.
Waffle origin story
The history of waffles date to the ancient Greeks who cooked a kind of cake batter between hot metal plates. Modern waffles evolved throughout the Middle Ages when the first real waffle iron was invented.
The Renaissance was not only a period of discovery and creativity in art world, but also in world of gastronomy. Waffles became fluffier with the addition of beer yeast. Spices like cinnamon and ginger from expanding trade routes were added to the batter to give waffles even more flavor.
Sugar was still extremely expensive, however, so only wealthy merchants and royalty could afford to use it to sweeten waffles. Instead, the unwashed rabble (like you and me) would be adding honey to our waffle batter. It was only when the slave trade and theft of human freedom and labor expanded the plantations into the Caribbean that the price of sugar dropped and sucrose-based waffles became affordable to the masses.
Waffle varieties
In Belgium, there are two main kinds of the waffles; Brussels Waffles (commonly known in the U.S. as Belgian Waffles) and Liège Waffles.
Brussels Waffles (Gaufres de Bruxelles) are closer to what Americans might think of as waffles, though the Brussels Waffle is thicker and fluffier. Traditionally, Brussels Waffles are topped with a dusting of powdered sugar. Today, however, waffle shops will happily top waffles with whipped cream, chocolate syrup, or strawberries for tourists.
Liège Waffles, from the southern French-speaking region of Wallonia, are denser, like a brioche. Pearl sugar is used which caramelizes as the waffle cooks, giving it a chewier texture.
Bruges waffle
In Bruges, Otto Waffle Atelier Katelijnestraat serves something different; The Bruges Waffle. I’m pretty sure the good folks at Otto invented and named The Bruges Waffle because I haven’t seen anyone else call their waffle specifically a Bruges Waffle.
Otto’s Bruges Waffle is different in that it’s made with oat flour instead of wheat. It’s also dairy free, which is unusual since most waffle recipes use milk. Vegans should note that the waffles at Otto’s do contain eggs.
The shape of the Bruges Waffle is also a distinctive lace design. And, instead of confectioners sugar, the Bruges Waffle is topped with Coconut Blossom Sugar. If you want to be decadent, there are lots of toppings to choose from but I love mine plain with the Coconut Blossom Sugar. So good!
About the Author
Brent Petersen is the Editor-in-Chief of Destination Eat Drink. He currently resides in Setubal, Portugal. Brent has written the novel Truffle Hunt (Eckhartz Press) and the short story collection That Bird. He’s also written dozens of foodie travel guides to cities around the world on Destination Eat Drink, including an in-depth eating and drinking guide to Portugal. Brent’s podcast, also called Destination Eat Drink, is available on all major podcasting platforms.
