1,566 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Liège waffles

Name: Liège waffles
Prep time: 1 h 52 min
Cook time: 3 min
Total time: 1 h 55 min
Yield: 12 waffles
Cuisine: French
Ingredients: 125 ml milk; 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; 20 g yeast; 150 g Pearl sugar

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.

279 K 4.5/5 (44 reviews)

1 hour 55 min. difficulté

Easy

2.70 €

12 waffles

10 Ingredients

Last modified on: July 12^th 2011

For 12 waffles, you will need:

1 125 ml milk
2 250 g flour
3 1 egg
4 10 g caster sugar
5 10 g vanilla sugar
6 125 g butter
7 ½ teaspoon salt
8 ½ teaspoon Bicarbonate of (baking) soda
9 20 g yeast
10 150 g Pearl sugar
Total weight: 745 grams

Times for this recipe

Preparation: 25 min.

Resting: 1 hour 30 min.

Cooking: 3 min.

All in all: 1 hour 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 1 min.

Prepare 125 ml milk.

Stage 2 - ⌛ 15 min.

Put 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.

Stage 3 - ⌛ 1 hour 30 min.

Knead 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.plastic sheet

Stage 4 - ⌛ 5 min.

Heat 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.

Stage 5 - ⌛ 1 min.

Make the waffles: pour a large spoonful of batter into each half of the lightly-oiled waffle iron and cook...

Stage 6 - ⌛ 3 min.

... until the waffles are golden brown.

Remarks

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.

Keeping: 1 or 2 days in a closed metal box.

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

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=20 %	410 RDI=40 %	120 RDI=20 %	2,720 RDI=140 %	11,390 RDI: 140 %
Per 100 g	5 RDI=2 %	50 RDI=5 %	20 RDI=2 %	370 RDI=20 %	1,530 RDI: 20 %
Per waffles	3 RDI=1 %	30 RDI=3 %	9 RDI=2 %	230 RDI=10 %	950 RDI: 10 %