Title: Brussels Waffles (Gaugres Bruxelloises)
Yield: 4 Servings
1 3/4 c All-purpose flour
1/8 ts Salt
1 Bottle beer
1/4 c Oil
1 Egg, slightly beaten
1 tb Grated lemon peel
1/2 ts Lemon juice
1/2 ts Vanilla extract
These waffles are a crisp type and are often served for dessert
topped with sweetened whipped cream and strawberries. They became
famous at the Belgian pavilion at the 1962 New York Worlds Fair. Mix
flour and salt. Add remaining ingredients. Beat just until smooth.
Let batter sit 2 hours at room temperature or refrigerate overnight.
This makes the waffles more tender. Bake in a waffle iron following
manufacturerUs directions. Spread the batter thin and bake until
crisp and browned. Serve for dessert or breakfast. Yield depends on
size of waffle iron. For example, one that makes 7-inch rounds will
yield 4 large rounds that separate into 16 sections.
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