Easy to differentiate from Liège Waffles by their rectangular sides. In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar.
They're an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle. Most popular waffle in Belgium.
'Cooked, take them out, put them on a platter, and serve them with both sugar and orange blossom water on top.' Yummie!
Despite the name, this variety does not exist in Belgium.
Thin waffles with a syrup filling. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together.
Rigid and crunchy, but buttery, crumbly and soft in the mouth. Served cold.
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