Name: Brussels Waffle
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Belgium
Ingredients: 250 g plain flour; 7 g yeast, 1 packet; 2 tbsp sugar; salt, pinch; 300 ml milk, warm; 2 eggs, separated; 100 g unsalted butter, melted; 1 tsp vanilla extract; icing sugar, for dusting

A Brussels waffle is built to be light and airy, a yeasted batter lightened further with whisked egg whites, cooked in a deep-pocketed iron until crisp on the outside and almost hollow inside.

It's traditionally served plain with just a dusting of icing sugar, letting the texture do the work rather than piling on toppings.

Part of our 20 best Belgian recipes list.

method

Whisk the flour, yeast, sugar and salt together in a large bowl.

Whisk in the warm milk, egg yolks, melted butter and vanilla until you have a smooth, thick batter.

Cover and let rise in a warm spot for about 1 hour, until puffy and bubbling.

Whisk the egg whites to soft peaks, and gently fold them into the risen batter.

Preheat a Belgian waffle iron with deep pockets, and brush lightly with butter if needed.

Pour in enough batter to fill the iron without overflowing, and cook according to the iron’s instructions, usually 3 to 4 minutes, until deep golden and crisp.

Dust generously with icing sugar, and serve warm, plain or with toppings of your choice.

chef's tips

Folding in whisked egg whites rather than adding whole eggs directly to the batter is what gives a Brussels waffle its characteristic light, airy crumb.
A proper Belgian waffle iron with deep pockets matters here; a shallow iron won't give the same crisp-edged, airy result.