Gaufres à la Flamande c. 1845
In my hunt for the perfect and/or period-correct Brussels waffle, I came across what looked to be a related, yet not Brussels-style, 1845 recipe for Flemish/Beligan waffles. The ratio of flour to liquid to butter and eggs is about 1 : 1 : 1 : 1.2 … so completely distinct from Brussels waffles. There’s also a small amount of sugar, whipped cream and orange zest to make it even more distinct. However, the use of beer yeast and whipped egg whites is very much in line with Brussels waffles.
Below is the recipe, cut in 1/4, to make just 2 waffles.
Gaufres à la Flamande
makes 2 thick 1 1/2″ waffles
These waffles are ideally prepared at standard room temperature ~21°C/70°F
1. Mix the above ingredients in a medium bowl and let rise for 90 minutes.
2. Add the above ingredients, and mix to blend.
3. Gently mix in the butter.
4. Whip your egg whites and fold them into the batter, along with the whipped cream.
5. Allow the batter to rise, until it is double in volume, about 2 hours.
6. Cook at 191°C/375°F for 3 minutes.
7. Once cooked, dust the waffle lightly with fine sugar and serve.