The Brussels waffle is an icon of Belgian gastronomy. It traces its origins back to the XIXᵉ century, although forms of waffle already existed in the Middle Ages. Its modern version was popularised at the Brussels World Fair in 1958 and then at the New York World Fair in 1964, where it won over the public under the name ‘Belgian waffle’. Unlike the Liège waffle, which is denser and caramelised, the Brussels waffle is rectangular, light and crispy on the outside and soft on the inside.
The basic ingredients are simple: flour, eggs, milk, butter, sugar and yeast. It is often served warm, sprinkled with icing sugar. You’ll find it on every street corner around the Grand Place in Brussels, and on the dessert menus of restaurants serving traditional local cuisine.