These waffles, or wafels as they’re called at wafels and dinges, are life changing. You’ll never look a waffle the same way again. Thank you Bobby Flay for showcasing Wafels and Dinges on throwdown and opening my eyes to the liege wafel. They’re crispy and crunchy on the outside, but thick and chewy on the inside. The pearl sugar perfectly caramelizes around the edges. You can eat them plain or with a plethora of toppings. My favorite is speculoos and fresh whipped cream. Now that Sur la Table is stocking pearl sugar, I can make these little gems at home! So thank you Sur la Table for making Christmas morning special!
Liege Waffles
3 1/2 cups of flour
1 pack dry yeast
3/4 lukewarm milk
2 sticks butter, softened
2 eggs
1/2 tsp salt
1 tsp vanilla
1 bag (8 oz) pearl sugar
Dissolve yeast in milk. Add all ingredients together, except the pearl sugar. It will be a thick dough, not a batter. Let the dough rise until it doubles in size, approximately 30 minutes. Add in pearl sugar. Place spoonful (about 3 ounces) in prepared waffle iron. Do not remove with your hand! The pearl sugar is extremely hot. Top with Nutella and strawberries, speculoos (cookie butter) and bananas, dulce de leche and whipped cream.
If you don’t know, now you know! Get it at central market.
Jason on totally rocked this amazing ham, gruyere and thyme breakfast bake. Guest blog post coming soon!
Eat.Well. 