A light, crisp, rectangular waffle with deep pockets, made from a yeast-leavened batter beaten with stiff egg whites — lighter and crispier than its Liège cousin, served with powdered sugar and cream.
Ingredients
300g all-purpose flour
7g instant yeast
250ml warm milk
100g unsalted butter, melted
3 eggs, separated
2 tbsp sugar
1 tsp vanilla extract
Pinch of salt
Powdered sugar for dusting
Instructions
1Dissolve yeast in warm milk. Whisk in flour, egg yolks, melted butter, sugar, vanilla, and salt until smooth.
2Cover and let rise in a warm place for 1 hour until doubled and bubbly.
3Whisk egg whites to stiff peaks. Fold gently into the risen batter in three additions.
4Preheat a Brussels-style waffle iron (rectangular, deep-pocketed). Ladle batter and cook until golden and crisp.
5Dust with powdered sugar and serve immediately with whipped cream, fresh strawberries, or chocolate sauce.
Did You Know?
The Brussels waffle was popularised globally at the 1958 Brussels World Expo, where it was served with whipped cream and strawberries to amazed international visitors.