Belgian waffles (Liège-style) from Chocolate & Zucchini by Clotilde Dusoulier

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Notes about this recipe

  • Rutabaga on May 16, 2017

    I finally got around to making these waffles. To make it easy for breakfast, I made the dough the night before. It's easy to do with a stand mixer, although it took awhile to incorporate all the butter. With my waffle iron, I found I had to be very cautious. The waffles cooked very quickly, within a couple of minutes, and it's a very fine line between just right and overly dark and crisp. The pearl sugar caramelized beautifully, though. These are pretty sweet, so you could lessen the amount of sugar if you prefer. I find they are best topped with berries and whipped cream.

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