Most people are surprised when they learn there

are two types of waffles originating from Belgium, the

Brussels waffle and the Liege waffle.  At first glance the waffles certainly look different.  But the difference

doesn’t stop there.  

Brussels waffles – renamed ‘Belgian' waffles by Maurice

Vermersch when he introduced them to America at the 1964 World’s Fair – are made with a thin, liquidy, yeast-leavened batter mix and are rectangular in shape.  The square holes can be made thinner or deeper, and the       edges are smoother. The Brussels style are light in weight, bland and require toppings for flavor.  Whereas, the Liege style waffle is made with a dense dough, filled with whole Belgian Pearl sugars, which are unique to Belgium, and which burst and caramelize when the dough hits the deep groove cast iron waffle irons they're made for,   resulting in a sweet, flavorful crunch that is unlike   anything you've ever tasted.  The Liege style takes waffles to a whole other level of taste-bud bursting deliciousness.

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While both types - Liege and Brussels - can be paired

with a wide variety of both sweet (drizzled chocolate, caramel, whipped cream, fruit, nuts, sprinkles, Nutella

and peanut butter) and savory toppings and foods (chicken, beef, shrimp, pizza sauce, bacon, eggs and cheese), only the Liege Belgian waffles are good enough to eat on their own and many prefer them that way!

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In Belgium, waffles are not eaten just for breakfast.

It looks like we are finally catching on to what Belgians have known all along - Belgian waffles are for everyone, everywhere, all of the time!