Some fun facts before setting your teeth in our national food maybe? Ok, here we go.
There is proof that the waffle was first seen somewhere in the 9th century. Not as the waffle we know today, but as a communion wafer. The wafers were round and considerably larger than the ones used for communion. Most of them had pictures of Jesus on it. There are of waffle-irons found proving this fact. It was not until the 12th century it was given a name: “oublie”.
He wrote “Beat some eggs in a bowl, season with salt and add wine. Toss in some flour, and mix. Then fill, little by little, two irons at a time with as much of the paste as a slice of cheese is large. Then close the iron and cook both sides. If the dough does not detach easily from the iron, coat it first with a piece of cloth that has been soaked in oil or grease”.
It took up until 1958 at Expo 58 in Brussels before Maurice Vermersch introduced the Belgian waffles we know today. When he wanted to go to the US with the recipe another salesman beat him to it.
The waffles in 1958 were Brussels waffles. These are lighter, crisper and have larger pocket compared to other waffles. They’re rectangular shaped and dusted with confectioner’s sugar.
With Brussels waffles you can ask for whipped cream, soft fruit or chocolate topping. Mostly sold in tearooms.
Having a waffle with this spread on it: heaven ! But be aware, you’ll stand out as a tourist. If a Flemish (or Belgian) eats a Liège Waffle out in public, they do not put any topping on it, or a Belgian flag! But, of course, you can indulge yourself any way you like.