Kinda hard to pass up store windows like these …
Did you know there are actually TWO kinds of Belgian waffles? There’s the Brussels waffle (which is like what most of us think of as the Belgian waffle) and the Liege waffle. What you see pictured above is the Brussels waffle, full of colorful and flavorful toppings.
Brussels waffles are easily identified by their rectangular shape. This is the one you see most often in tourist shops with choices of fruit, whipped cream, chocolate, syrups, and other sweet treats. Brussels waffles are made from a liquid batter that results in finished waffles that are golden, creamy, and crispy. They’re typically less sweet than the Liege waffle because they serve as a vessel for their sweet toppings. However, Brussels waffles can also be found as a base for meats and cheeses.
Liege waffles, on the other hand, are irregularly shaped. They’re traditionally served plain or with just a light dusting of powdered sugar. While a Brussels waffle will demand to be eaten with a knife and fork, a Liege waffle can be a to-go item served in a napkin and enjoyed as you walk down the street. Liege waffles are thick, sweet, and soft. They have a golden crunchy exterior but a bready and chewy interior. Its dense batter is studded with pearl sugar. The pearl sugar results in caramelization. As one restaurant described them: ” Generous and warm, caramelized and buttered, the Liege waffle is filled with sugar bits.” Liege waffles may be flavored with cinnamon, vanilla, or extra bits of pearl sugar.
I originally tried the Liege waffle just to taste something new, but made the faux pas of topping it with strawberries, chocolate and whipped cream. (I didn’t know better in those days). Real Belgians must have recoiled in horror. To truly taste the Liege waffle’s intrinsic flavor, order it plain.
Both types of waffles arrive golden, crispy, and delicious!