954 easy and fully explained recipes, with 20,547 photos and 77 videos

Liège waffles

Liège waffles

Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.

176,167 4.8/5

Grade this recipe :

Last modified on: July 12th 2011

For 12 waffles, you will need:

How long does it take?

PreparationRestingCookingStart to finish
22 min.1 hour 30 min.3 min.1 hour 55 min.
Preservation: 1 or 2 days in a closed metal box.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Liège waffles : Photo of step #1Prepare 125 ml milk. 1 min.
2 Liège waffles : Photo of step #2Put into a food processor bowl: 250 g flour, 1 egg, 10 g caster sugar, 10 g Vanilla sugar, 125 g butter, ½ teaspoon salt, ½ teaspoon Bicarbonate of (baking) soda and 20 g yeast. 15 min.
3 Liège waffles : Photo of step #3Knead on slow speed and slowly pour in the milk.

Once evenly mixed, continue kneading on slow speed for a further 5 minutes.

Cover the bowl and leave to rest in a warm place for about 1 hour 30 minutes.
1 hour 30 min.
4 Liège waffles : Photo of step #4Heat the waffle iron.

Pour 150 g Pearl sugar onto the batter and mix well (you can do this with the food processor for 30 seconds).

Note: the sugar crystals are added at the last minute so that they don't dissolve. They add a little crunch to the inside of the waffle.
5 min.
5 Liège waffles : Photo of step #5Make the waffles: pour a large spoonful of batter into each half of the lightly-oiled waffle iron and cook... 1 min.
6 Liège waffles : Photo of step #6... until the waffles are golden brown. 3 min.


To bring out the caramel flavour, you can dust the batter with a little caster sugar just before closing the waffle iron.

If you don't have sugar crystals, you can use granulated sugar or crushed sugar lumps (use a hammer).

As always with regional recipes I wish to stress an important point: this should not be taken as "the" Liège waffle recipe, but just one among many.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
274345 gr367 gr122 gr
137 %17 %35 %18 %
Per 100 g
CaloriesProteins CarbohydratesFats
3636 gr49 gr16 gr
18 %2 %5 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 12 waffles : 2.72 €
Per waffles : 0.23 €

Note : These prices are only approximate.

Change currency:

Source: From the Internet, but dedicated to my son Nicolas, recently installed in Brussels.
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Pretzels, Sweetcrust pastry (pâte sablée), Oaty walnut cake , Flognarde, ... [All]
Pearl sugarPearl sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche feuilletée (flaky brioche), Flaky brownie brioche, Benoîton, Cramique, Milk rolls, ... [All]
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Sweet pastry, Cream sauce with Vin Jaune, Génoise (Genoa sponge), Crème de foie gras, ... [All]
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Burger buns, Chaud-froid of grapefruit, pineapple and lime custard , Crème de foie gras, Chocolate rolls (petits pains), ... [All]

visitors have also looked at

Natural leaven
Natural leaven
New leavened bread
New leavened bread
Mexican ceviche
Mexican ceviche
How to prepare broccoli
How to prepare broccoli
Macarons (the original French macaroons)
Macarons (the original French macaroons)

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page