The Belgians have long been famous for their particularly thorough approach to proper nutrition, so it is not surprising that it was thanks to the Belgian culinary specialist Maurice Vermersch that in the mid 50s the world got Belgian waffles. Initially, the culinary specialist called them as Brussels waffles, but it was difficult for foreigners to pronounce this, and not all of them knew where was Brussels actually, so it was decided to simplify the name by changing it to “Belgian waffles”.
While Americans prefer Belgian waffles in their sweet version — with whipped cream, jam, or maple syrup, Belgians, on the contrary, prefer a heathy variant of these waffles, which is the basis of the infamous Belgian diet, consisting solely of one week of eating salty Belgian waffles. The Fashiongton Post will share with you today this simple recipe that already became legendary.
How to cook Belgian waffles
- a pinch of salt;
- 175 grams of wheat flour;
- 2 eggs;
- 100 milliliters of milk;
- 1 tablespoon of mayonnaise;
- 30 grams of butter;
- cherry tomatoes, bacon, chicken fillet, cheese – as a topping, upon your choice.
First you need to beat the eggs, add milk and sifted flour in there. Beat everything together until smooth, then add a pinch of salt and mayonnaise. Mix ingredients thoroughly. Butter is needed in order to lubricate the panel of a preheated waffle iron so that the waffles do not stick. Salty waffles go well with chicken fillet, bacon or cheese. You can also add a lettuce leaf or a cherry tomatoes for freshness and taste enhancement. Choose any of the above mentioned toppings upon your taste and preference. Bon appetit!