Brussels Waffles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 120 g suar
- 2 egg (s)
- 350 g flour
- 1 teaspoon lemon (s) - zest (untreated lemon!), Grated
- 0.5 ½ pack vanilla sugar
- 1 pinch (s) salt
- 150 ml milk, (3.5% fat)
- 0.5 ½ pack baking powder
- 200 g butter
- Lukewarm water
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar, lemon peel and vanilla sugar until foamy, slowly add the eggs, mix the flour and baking powder, alternately add flour and milk to the dough and add enough water to make a liquid dough (like pancake dough). Let the dough rest for approx. 20 minutes and then stir well again.
- Preheat the waffle iron and rub with a bacon rind.
- Bake the waffles individually and sprinkle with a cinnamon-sugar mixture. Some prefer honey instead of cinnamon sugar and religious wars can be waged between the Flemings and the Brabantines because of this.
- In some recipes, half milk and half crème fraiche are stated and no water is added. I always do the milk-water variant.
- Typical of the Brussels waffles is the square waffle iron with the large holes, in contrast to the round waffles with the heart-shaped segments, which are known as Bergische waffles.
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