Gaufre
(Waffle, Wafel, Waffe, Wafre, Wafer, Wâfel, Waufre, Iauffe, Goffre, Gauffre, Wafe, Waffel, Wåfe, Wāfel, Wafe, Vaffel, and Våffla)
Delicious and fragrant waffles are the most famous Belgian culinary trademark. Made with thick dough or thin batter, the cakes are baked in a specially designed waffle iron which creates an unusual checkered pattern on the top and bottom of each cake.
In Belgium, there are two distinct varieties of this national dessert: the light Brussels waffle, and the denser Liege waffle. The key distinction is in the batter: while the Brussels waffle batter is thin and runny, the Liege variety is made with a thick, brioche-like dough which produces a cake with uneven edges and dense texture.
However, this distinction is only recognized in Belgium, while everywhere else in the world, this popular dessert is known simply as the Belgian waffle. Even though waffles have been present in Belgian cuisine since the Middle Ages, and were initially made with a mixture of barley and oats, they were made famous at World’s Fair, held in New York in 1964. Read more
Maurice Vermersch, the innovator of the modern waffle version, decided to offer the waffles to American citizens, which proved to be a big hit. Since then, waffles have become a common breakfast staple in traditional American diners. However, in Belgium, waffles are regarded as street food - they are almost always eaten by hand, on-the-go.
They are usually served plain or dusted with powdered sugar, but modern versions may be topped with anything from whipped cream and chocolate to caramel or sliced fruits.
