Street Cart · Rectangular Waffle
Brusselse Wafel
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Unlike its denser, caramelized Liège cousin, the Brussels waffle is made from a thin batter leavened with whipped egg whites and yeast, giving it a light, crisp, almost hollow structure.
A large, rectangular, deeply-pocketed waffle, baked to order in street-side irons and dusted with powdered sugar, or piled with whipped cream and fruit. Common on tourist squares and near Brussels' train stations.
Why it's made this way: The airy batter developed in the capital's bakeries as a distinct style from the denser, pre-sweetened dough eaten in Liège, and Brussels vendors helped export the style internationally at the 1958 World's Fair, held in the city.
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Part of World of Street Food — 690 dishes from 118 countries.
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