The first time I tried Belgian waffles (gaufres) was this summer while on holiday in Brussels. I waited in a long line at a waffle stand just next to Manneken Pis and managed to get my hands on a huge waffle sprinkled with a little powdered sugar and topped with sliced bananas, chocolate sauce and whipped cream. I fell in love instantly! The golden and crispy surface, the chewy yet tender crumb within, the topping, everything was perfect! Here’s a recipe that gets as close to the authentic Belgian waffle recipe original as possible. Top with your favorite fruit and whipped cream, and enjoy!
WeightWatchers Belgian Waffle recipe
- 2 tablespoons confectioners sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups milk
- 1 tablespoon vegetable oil
- 3 eggs, separated
- 1 pinch salt
- 2 teaspoons vanilla
- whipped cream, for topping
- fruit slices, for topping
- Combine the sugar, flour, baking powder, milk, oil and egg yolks.
- Beat the egg whites and salt until they stand in soft peaks, mix in the vanilla and fold into the batter.
- Pour ⅛ of the mixture into a hot waffle iron and bake for about 2 minutes.
- Repeat with the remaining batter.
- Top with whipped cream and your favorite fruit, and serve hot.
WW points: 4, WW points plus: 5
Calories: 206 Fat: 6 g Carbohydrates: 29.2 g Sodium: 167.4 mg Fiber: 0.8 g Protein: 7.5 g Cholesterol: 78.2 mg
Photo credit: Capeside.
Belgian Waffles Trivia:
Did you know that there are two different types of waffles? They are the Brussels waffle and a Liege waffle. Around the world, the Brussels waffle is more well known as the Belgian waffle. It was first introduced into America at the 1964 World’s Fair in New York by Maurice Vermersch. He introduced it into the US market as the “Belgian waffle” because most Americans did not know where Brussels was. Brussels waffles are usually served dusted with confectioner’s sugar or topped with chocolate, soft fruits, or whipped cream.
Liege waffles are different to Brussels waffles as they are denser, chewier, sweeter, and richer. They were made in 18th century history by the Chef of the Prince-Bishop of Liege. Unlike the Brussels waffle, the Liege waffle was adapted from brioche bread dough. It features pearl sugar chunks which caramelize on the waffle’s exterior when it is baked. Surprisingly, Liege waffles are the most common type of waffles available in Belgium. They come in 3 different flavors – plain, vanilla, and cinnamon.
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