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Authentic Gaufre Recipe Belgium, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Especially popular in Belgium, gaufres, or waffles are a European dish prepared with yeast batter or dough, then baked using a couple of textured plates. The pattern on the plates determines the waffle's dimensions and surface imprint. Flemish gaufres, or Gauffres à la Flamande, are a round or irregularly shaped waffle variety. Although sometimes topped with sugar and orange blossom water, they can also be consumed plain. Brussels waffles, rectangular in shape, are an airy and crispy waffle variety with bigger, deeper pockets. Their thick, foamy batter is made with beaten egg whites, without any sugar. The Brussels gaufres are served with fruit, sweet cream or simply some powdered sugar. Round Liège waffles are made with pearl sugar, which gives the dense, brioche-like batter a bumpy feel. The gaufres de Liège are sweet and sticky, made with whole, not separated eggs, and coated in crispy caramelized pearl sugar. They are eaten plain, dusted ... Read more
Cooking tips
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flour
Some experts suggest using pastry flour when making Brussels gaufres, which makes them crunchy and airy. Generally speaking, choose a flour that hasn't got an excessive amount of protein structure. Bread flour is, for example, too hefty, while all-purpose flour does the trick, giving the waffles a bit more substance, making them airy and crunchy. -
batter
When preparing Brussels gaufres, the batter needs to have the right level of liquidity, which makes for airy and crunchy waffles with a soft interior. If the solid ingredients outbalance the liquid ones, the core of the waffle might remain uncooked. The amount of water and milk should be in 1:1 proportion to each other. For nice, golden-brown waffles, aim for a somewhat thick but pourable batter that ... Read more -
method
If making Flemish or Brussels gaufres, some sources advise beating the egg whites into very stiff peaks - all that air will ensure that the waffles stay feathery and tender beneath the crispy outer layer. Don't over-stir while adding your egg whites to avoid deflating. When combining dry and wet ingredients, it's fine if the mixture remains a bit lumpy. When preparing any kind of waffles, the waffle ... Read more -
cooking
If you can, choose an iron with adjustable temperature control. Since sugar burns at 375 °F, Liège gaufres should be baked at 365-370 °F. The waffle maker needs to be heated enough to caramelize the pearl sugar, but not burn it. Some sources suggest cooking the Brussels waffles at 396 degrees. The temperature shouldn't be too low either – the center of the gaufre could overcook before the outside ... Read more -
toppings
When deciding about the waffle toppings, there are a plethora of options to choose from. Besides serving the waffles plain or with some powdered sugar, you can try adding some peanut butter and jelly, syrup, pudding, yogurt, Nutella, lemon curd, vanilla sauce, caramel, fruit compote, chopped nuts, or fresh fruit. Other sweet options include streusel, bananas foster, apple butter, hot fudge sauce, ... Read more
Recipe variations
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Rum Raisin Waffles
Ready in 40minThe following recipe is adapted from the Waffles cookbook written by K. Műller-Urban. It is a classical waffles recipe including rum, raisins and ground hazelnuts. The raisins need to be soaked overnight in rum. If you wish, serve the waffle with some simple ice cream sauce: mix 1 grated, peeled and cored apple with 4 scoops of vanilla ice cream. Add a few rum-soaked raisins on top, if desired.
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Pumpkin Waffles with Cinnamon Caramel Syrup
Ready in 50minThe following recipe is adapted from The spruce eats website (www.thespruceeats.com). The syrup can be made ahead of time then reheated before serving. To keep the waffles fresh and crispy until serving, place them on a tray in an oven preheated to 200 °F.
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Stroopwafel
Ready in 1h 50minThis recipe gives very detailed instructions on how to prepare the authentic stroopwafel cookies. It also gives the option of choosing whether you'd like to bake the waffels with a Belgian cookie iron or a waffle cone iron, as the recipe provides instructions on how to bake the waffles using both.
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Gaufre de Liège
Ready in 1h 45minThe following recipe is adapted from the Liège Tourisme website (www.en.liegetourisme.be). It includes vanilla sugar, honey, cinnamon or powdered vanilla and some bicarbonate of soda. Make sure to preheat the waffle iron properly – it needs to be hot to stop the waffles from sticking to the cooking surfaces.
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Gaufres à la Flamande
Ready in 18minThe following recipe is adapted from the Waffle recipes website (www.waffle-recipes.com) and dates back to 1845. These Flemish waffles are made with whole milk, flour, yeast, eggs, cream, white sugar and a bit of orange zest. Preferably prepare at standard room temperature (21°C/70°F).
Rum Raisin Waffles
PREP 20min
COOK 20min
READY IN 40min
The following recipe is adapted from the Waffles cookbook written by K. Műller-Urban. It is a classical waffles recipe including rum, raisins and ground hazelnuts. The raisins need to be soaked overnight in rum. If you wish, serve the waffle with some simple ice cream sauce: mix 1 grated, peeled and cored apple with 4 scoops of vanilla ice cream. Add a few rum-soaked raisins on top, if desired.
Ingredients
Rum Raisin Waffles
21 g fresh yeast
4 tbs sugar
1/4-liter lukewarm milk
250 g flour
50 g ground hazelnuts
75 g butter, softened
2 eggs
A little grated lemon zest
100 g raisins, soaked overnight in rum
200 g heavy cream
Kosher salt
Grease for waffle iron
Powdered sugar
Preparation
1
Rum Raisin Waffles
Step 1/4
In a jar or a bowl with a lid, soak the raisins overnight in some rum.
Step 2/4
Mix 1 teaspoon of sugar, 125 ml lukewarm milk and crumbled yeast until the yeast dissolves. Cover the mixture and let it rest somewhere warm for 15mins.
Step 3/4
Sieve the flour into a mixing bowl, then add the yeast mixture, followed by the rest of the milk, sugar, hazelnuts, 1 pinch salt, eggs, butter, rum-soaked raisins, a little bit of grated lemon zest, and cream. Mix until the batter becomes dense and smooth.
Step 4/4
Lightly grease the cooking surfaces of a preheated waffle iron, add 3 tablespoons of batter onto the center, and close. Bake each waffle until golden brown, for 2-3 minutes, then transfer to a wire rack. Before serving, dust the waffles with some sieved powdered sugar.
Other Variations
-
Pumpkin Waffles with Cinnamon Caramel Syrup
Ready in 50minThe following recipe is adapted from The spruce eats website (www.thespruceeats.com). The syrup can be made ahead of time then reheated before serving. To keep the waffles fresh and crispy until serving, place them on a tray in an oven preheated to 200 °F.
-
Stroopwafel
Ready in 1h 50minThis recipe gives very detailed instructions on how to prepare the authentic stroopwafel cookies. It also gives the option of choosing whether you'd like to bake the waffels with a Belgian cookie iron or a waffle cone iron, as the recipe provides instructions on how to bake the waffles using both.
-
Gaufre de Liège
Ready in 1h 45minThe following recipe is adapted from the Liège Tourisme website (www.en.liegetourisme.be). It includes vanilla sugar, honey, cinnamon or powdered vanilla and some bicarbonate of soda. Make sure to preheat the waffle iron properly – it needs to be hot to stop the waffles from sticking to the cooking surfaces.
-
Gaufres à la Flamande
Ready in 18minThe following recipe is adapted from the Waffle recipes website (www.waffle-recipes.com) and dates back to 1845. These Flemish waffles are made with whole milk, flour, yeast, eggs, cream, white sugar and a bit of orange zest. Preferably prepare at standard room temperature (21°C/70°F).
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