In North America, Belgian waffles are waffles with lighter dough, larger boxes, and deeper pockets of ordinary American waffles. Belgian waffles are originally leavened with yeast, but baking powder is now often used. They are often eaten as breakfast food; Toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spreads, to syrup and butter or margarine. They can also be served with vanilla ice cream and fresh fruit (like strawberries) for dessert.
In Belgium itself, there are several types of waffles, including Brussels waffles and LiÃÆ'¨ge waffles.
Video Belgian waffle
History
Originally exhibited in 1958 at Expo 58 in Brussels, Belgian waffles were introduced to North America by a Belgian named Walter Cleyman at Century 21 Exposition in Seattle in 1962, and served with whipped cream and strawberries. Waffles were further popularized in the United States during the New York World Expo in 1964 at Flushing Meadows Park. Waffle was introduced by Maurice Vermersch from Brussels, Belgium, and was named Bel-Gem Waffle. Mostly based on a simplified recipe for Brussels waffles, Vermersch decided to change its name after observing that many Americans can not accurately identify Brussels as the capital of Belgium. This waffle is served with whipped cream and strawberries, and it sells for a dollar.
Maps Belgian waffle
References
Source of the article : Wikipedia
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