The History of the Belgian Waffle Biscuit
Belgian waffles are bakery treats!
The Belgian waffle does not refer to one specific waffle recipe. A culinary specialty, each region of the country developed its own recipe. While the main ingredients (flour, milk, sugar and eggs) remain the same from place to place, families maintain secret ingredients that pass from one generation to the next. Some waffles are served on a plate with fruit, but others are similar to American doughnuts and are a hand-held treat. Since part of Belgium speaks Flemish, the treat is called a “wafel,” but since the other part of Belgium speaks French, Belgian waffles sometimes go by the French name “gaufre.”
Culture of Waffle
Belgian Waffle Invention was made by Maurice Vermersch and his wife, a couple from Brussels, first added yeast to the recipe just before World War II. The couple cooked waffles in cast iron pans seasoned with lard. Their friends and family were so pleased with the result that the Vermersches decided to take them to the 1960 World’s Fair in Brussels, Belgium. In the wave of success that followed, the Vermersches opened several restaurants specializing in waffles and brought them back to the next World’s Fair in 1964, this time in Queens, New York. Soon after that , there become Brussels Waffle and The Liège Waffle which also popular in people's life. Thus, there are gradually formed the waffle culture in Belgium, anytime you can buy Belgian waffles from bakeries and street vendor’s stands as a “casual snack food.” Common toppings range from butter and powdered sugar to fresh fruit and whipped cream.
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