The Belgian waffle is a style of waffle popular in English speaking countries, distinguished from the North American waffle by a lighter batter, larger squares and deeper pockets. It was originally leavened with yeast, though baking powder is now more commonly used. Belgian waffles are usually eaten as a breakfast food, topped with whipped cream, confectioners sugar, fruit, chocolate spread, syrup, butter or margarine, and are also served as a dessert with vanilla ice cream and fresh fruit such as strawberries. Belgium itself makes several distinct waffle varieties of its own, including the Brussels and Liege styles. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year)Year the Belgian waffle was first showcased internationally, at Expo 58 in Brussels; introduced to the United States in 1962 and popularized further at the 1964 New York World's Fair. Origin RegionBased on a simplified recipe for Brussels waffles, introduced by Maurice Vermersch of Brussels. Sources
1. Belgian waffle (Wikipedia)
Introduction
They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.
History section
Originally showcased in 1958 at Expo 58 in Brussels, Belgian waffles were introduced to the United States by a Belgian named Walter Cleyman at the Century 21 Exposition in Seattle in 1962, and served with whipped cream and strawberries.
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.