These are not the Belgian Waffles you get at the supermarket or the diner. More cookie-like, they are thin, and wonderful when topped with ice cream, fruit, whipped cream, jam or other delightful things.

Brussels Waffles (Gaufres Bruxelloises)
Recipe type: Breakfast
Serves: 4
  • 1 3/4 Cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 bottle beer
  • 1/4 Cup oil
  • 1 egg, slightly beaten
  • 1 Tablespoons grated lemon peel
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  1. Mix flour and salt. Add remaining ingredients. Beat just until smooth.
  2. Let batter sit 2 hours at room temperature or refrigerate overnight. This makes the waffles more tender.
  3. Bake in a waffle iron following manufacturer's directions. Spread the batter thin and bake until crisp and browned.
  4. Serve for dessert or breakfast. Yield depends on size of waffle iron. For example, one that makes 7-inch rounds will yield 4 large rounds that separate into 16 sections.
These waffles are a crisp type and are often served for dessert topped with sweetened whipped cream and strawberries. They became famous at the Belgian Pavilion at the 1964 New York Worlds Fair.

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