Name: Brusselse wafel
Yield: Makes about 10 waffles (depending on your waffle iron)
Cuisine: Belgian
Ingredients: 250 ml (9 fl oz) cold water; 100 g (3½ oz) rice flour or cornflour (cornstarch); 400 g (14 oz) plain flour; 250 ml (9 fl oz) full-fat milk; 5 g (⅛ oz) salt; 4 eggs, separated; 250 g (9 oz) unsalted butter; 5 g (⅛ oz) ground cinnamon; butter or lard, for greasing if you don’t have a non-stick waffle iron; platte kaas (thick quark); whipped cream; icing (confectioners’) sugar, for dusting; unsalted butter; fresh strawberries

Preparation info

Makes about
10
waffles (depending on your waffle iron)

Difficulty
Easy

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

This recipe is adapted from the first recipe for Brussels waffles published by Philippe Cauderlier in 1874. If you want the thick yeast-leavened Brussels waffle you remember from a trip to Belgium, you need to follow the recipe for Flemish waffles on the previous pages. Read about their history and the mix-up of their names.

Brussels waffles are a treat saved for the first days of the New Year. Traditionally my mum and dad and I,