Famous for its chocolates and beers, Belgium also lays claim to Brussels sprouts and Belgian waffles: this week’s obsession…
What distinguishes Belgian waffles from other waffles is its larger size, lighter batter (a result of using yeast batter instead of pancake batter), and higher grid pattern which forms deep pockets: the better to hold silky, rich chocolate sauce or the juice of sweet strawberries and whipped cream.
Culinary factoid: the waffle was introduced by Maurice Vermersch of Brussels, Belgium and was originally called Brussels waffles, but Vermersch decided to change the name to Belgian upon observing the poor geographical skills of Americans.
Enjoyed singly or shared with friends or family – people from all walks of life seek out the crisp-on-the-outside, light and airy on the inside, plain, dusted with powdered sugar or swathed in gooey sweetness, Belgian waffle.
They can hardly make them fast enough for the crowds of hungry waffle lovers 🙂
Waffles stands and cafes abound in Brussels and we found ours around the corner from the famous Manneken Pis – a surprisingly small bronze statue surrounded by multiple legends of its origins, visited by thousands of tourists daily, and dressed in costumes, painstakenly culled by the Manneken Pis historical society.
I’ll be posting more recaps of my time in Amsterdam and Brussels and the Bike/Barge adventure next week.
Have a great weekend 🙂