Liege Waffles (Belgian Peal Sugar Waffles)
I have not yet had the good fortune to visit Belgium, but I do frequently visit a lovely NYC café called Le Pain Quotidien, which is based in Belgium. I tried their crispy, caramelized Belgian Sugar Waffle, and was instantly in love. If pearled sugar is not available, substitute an equal amount of coarsely crushed sugar cubes. I got this recipe off a Belgian website.
$8–$12 depending on butter and pearl sugar availability
Equipment
- Large Mixing Bowl: – For dough preparation.
- Wooden Spoon or Dough Hook – To mix and knead.
- Clean Kitchen Towel: – For covering dough during rise.
- Waffle Iron – Belgian-style preferred.
- Measuring Cups & Spoons – For accuracy.
Ingredients
- 1 pkt yeast (¼ oz)
- ⅓ cup lukewarm water
- 1½ tbsps granulated sugar
- ⅛ tsp salt
- 2 cups flour
- 3 eggs
- 1 cup softened butter
- 1 cup pearl sugar
Instructions
- Mix the yeast, water, sugar and salt, and let develop for 15 minutes.
- Place the flour into a large bowl.
- Make a well, pour in yeast mixture, and begin to knead.
- Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well.
- Let the dough rest in bowl until doubled.
- Gently mix in the pearl sugar.
- Let it rest for 15 minutes.
- Heat the waffle iron.
- When hot, butter waffle iron, pour in 3 tablespoons dough per waffle.
- Cook for 3-5 minutes, until waffles lightly brown on top.
- Serve warm or room temperature.
- Enjoy!
Notes
Customizations:
- Sweeter: Drizzle with melted chocolate, caramel, or maple syrup.
- Fruity Twist: Add berries or sliced bananas on top.
- Savory Option: Reduce sugar slightly and serve with fried chicken or bacon.
Storage Tips:
- Store cooled waffles in an airtight container at room temperature for up to 2 days.
- Freeze for up to 2 months—reheat in a toaster or oven for best texture.
Serving Tips:
- Serve warm with whipped cream, Nutella, or fresh fruit.
- Enjoy plain as a sweet snack—authentic to how they’re often eaten in Belgium.
Cooking Tips:
- Don’t overfill the waffle iron—use about 3 tbsp of dough per waffle.
- Butter the waffle iron lightly to prevent sticking and enhance crispiness.
Nutrition
Calories: 515kcalCarbohydrates: 112gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 123mgSodium: 121mgPotassium: 115mgFiber: 2gSugar: 64gVitamin A: 178IUCalcium: 28mgIron: 3mg
Tried this recipe?Let us know how it was!
