What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 liege belgian waffles recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Liege Belgian Waffles Recipe
Liege Waffle Recipe
Liège Waffles
Liege Belgian Waffles with Pearl Sugar
Liège Waffles
Liege Waffles Recipe
Belgian Liege Waffles
Authentic Belgian Liège Waffles
Belgian Liege Waffles (Sugar Waffles)
Traditional Belgian Waffles aka Liege Waffle recipe
Authentic Liege Waffle Recipe
Liege Belgian Waffles
Belgian Liège Waffles
Belgian Liege Waffles
Liège Waffles
What is the difference between a Belgian waffle and a Liege waffle?
Brussels waffles are made with a yeast-leavened batter, which makes them lighter and crispier. They are rectangular with defined edges, and they have deeper pockets or holes. Liege waffles are made with a thicker batter that is similar to bread dough, and they have uneven edges.
Do you need a special waffle maker for Liege waffles?
Do You Need a Special Waffle Iron to Make Liège Waffles? Nope! You can make Liège waffles with whatever waffle maker you’ve got, although a Belgian waffle maker is more traditional and will produce fluffier, better-looking results.
Why are my Liege waffles hard?
Overworking the dough.
Mixing the dough excessively will over-develop the gluten and give your waffles a tough texture.
Can I make Liege waffle batter the night before?
Making Liege waffles is easy as pie but there’s one catch—from scratch to dough, proper yeasted Liege waffles take time. A bulk of that time requires waiting for the dough to rise so we suggest making time during the weekend or a quiet evening. Once the dough is made, it can be frozen and baked at your convenience.
What does a Liege waffle taste like?
Compared to the traditional Belgian waffle, a Liege waffle has a slightly bitter taste due to the uneven spread of caramelized pearl sugar clumps (via Taste).
How would you describe a Liege waffle?
A Liège waffle is filled with unevenly distributed clusters of caramelized pearl sugar, which gives a slightly bitter contrast with the buttery waffle dough. It’s a convenient snack, easily eaten at any time of day (a good one loses nothing when cold).
How do you clean a waffle iron after Liege waffles?
If you must grease it, please put some oil or butter on a paper towel using silicone-tipped tongs, rub it on your waffle iron. *To clean my waffle iron, I usually soak a dish towel with water, press it in the iron, and let the steam do its work.
How do you pronounce Liege waffles?
It’s pronounced “lee” + “edge”.) The Belgian waffle, as we know it in the US, is actually an americanized version of the Brussels waffle, a batter based waffle.
What can I substitute for pearl sugar?
Pearl Sugar Substitute
Raw sugar, which has larger crystals, will also work, though it has a brown color. In a pinch, you can also imitate pearl sugar by placing sugar cubes in a plastic bag and gently smashing them until they break apart into smaller fragments.
Can you use Swedish pearl sugar in Liege waffles?
Liege Sugar Waffles with Pearl Sugar. Liege waffles are made with a brioche-like yeast dough and are studded with pearl sugar. Pearl sugar is basically a small chunk of sugar that holds its shape as the waffles cooks, leaving you with gloriously crunchy bites of sugar. They make regular waffles look like amateurs.
How do you reheat a Liege waffle?
To reheat the waffles, thaw them in the refrigerator and then place them on a baking sheet in a 250°F oven until warmed through.
How long does Liege waffle dough last?
Room temperature dough once proofed can keep for up to 4-8 hrs. It will overproof the longer you keep it out so it’s best cook when it’s fully risen. You can return the dough to the refrigerator, but the pearl sugar will continue to melt and the dough will continue to ferment so the quality will drop off.