Several years ago on a trip to Italy, my husband and I had a several-hour layover in Brussels. Although we didn’t have enough time to see the city, we were able to walk around the airport to assess the food and beverage offerings. After passing a number of stores and stalls, I came to the quick conclusion that those in Belgium must live on beer and chocolate, neither of which sounded appetizing at 6am. However, just as I was about to cave and buy a bit of chocolate, I discovered something just as wonderful and relatively more appropriate for the breakfast hour. It was at that moment that I discovered the Liege waffle, a sweet, thick and crunchy masterpiece.
Waffles are generally known, and in many cases beloved, worldwide, yet most Americans associate waffles with either the American version or perhaps the Belgian waffle. Technically, a Liege waffle is a Belgian waffle because it’s from Belgium; however it’s really not like a traditional Belgian waffle which is larger, flatter, and typically topped with syrup, whipped cream and berries.
While waffles in general could be considered Belgium’s third biggest food export (aside from beer and chocolate), the Liege waffle stands out above all others (at least in my mind). And what really makes the Liege waffle different from traditional waffles has to do with several factors, including ingredients, texture, appearance, how they are made and how they are consumed.
Getting to Know the Liege Waffle
- Origin and Popularity – Liege waffles are a specialty of Liege, a city in Belgium, but they are a popular street food all over Belgium and are frequently enjoyed warm from waffle stands (which makes perfect sense why I saw them at the airport!)
- Dough Based – Unlike battered waffles, the Liege waffle is distinct due to its dough-based, brioche-like recipe, which gives them a dense and rich texture.
- Pearl Sugar – Large sugar crystals, known as pearl sugar, are mixed into the dough. During cooking, the sugar partially caramelizes, creating a sweet, crunchy coating on the exterior.
- Texture – Liege waffles are chewier compared to other types, yet the caramelized sugar adds a satisfying crunch.
- Appearance – One easy way to tell the difference between a traditional waffle and a Liege waffle is by the appearance. Unlike traditional or Belgian waffles that are more round or at least more symmetrical, these waffles are often smaller, and more irregularly shaped, with a more rustic look. The caramelization also gives them a slightly glossy, golden-brown appearance with speckled sugar bits on the surface.
- Traditional Use – Unlike traditional waffles that are covered in syrup and other toppings, Liege waffles are often eaten plain or with minimal toppings to highlight their sweet, rich flavor. And while the traditional waffle is usually eaten with a knife and fork, Liege waffles are sturdy enough to eat with your hand.
- Deeper Waffle Iron – Using the basic Liege waffle recipe, you can technically make these treats in a regular waffle maker. However, to give them their distinct, thick and asymmetrical look, using an iron with deep pockets (.7-1 inch) is recommended.
Although typical American waffles are most recognized in the states, Liege waffles are gaining popularity in the U.S., thanks to social media – just do a search on Instagram and you’ll see what I mean! And once you see all of those golden brown, sugary bits, you may just have to try one. But you may wonder, can I even find this European specialty in my state?
And the answer is, yes, possibly. While you may not be able to find them in every grocery store, Liege waffles are certainly popping up in many, including warehouse clubs like Costco and even Kroger family stores. I’ve actually found them in the bakery section at my fave store outside of Chicago. So the next time you make a grocery run, be sure to hit the bakery, breakfast or frozen food aisles to see if you can spot them!
Ciao!
Jennifer
