Liège Waffles: Belgian Caramelised Waffles

Liège Waffles: Belgian Caramelised Waffles

Liège waffles are heavy and dense, studded with pearl sugar that caramelises during cooking. Unlike Brussels waffles they are yeasted and eaten plain, straight from the hand.

History of the dish

Liège waffles were invented in the 18th century at the court of the Prince-Bishop of Liège. Legend has it his cook added lumps of sugar to the dough. Today they are sold year-round on Liège streets from special carts.

Key ingredients

Yeasted dough (flour, yeast, eggs, milk, butter, vanilla, cinnamon), pearl sugar (not ordinary sugar!). The dough must rise well.

How to cook at home

Add pearl sugar only at the very end of mixing — if it is mixed in for too long it will dissolve. The dough should be fairly stiff. Cook the waffles over medium heat — the sugar should caramelise, not burn.