This Fall, your master keto Chef Janine is bringing to you a delicious international sensation in ketogenic style. This delicious breakfast/brunch treat is stuffed with free range eggs, house made breakfast sausage and Organic Valley American cheese. This combination provides a truly American breakfast sandwich wrapped with the world famous Belgian waffle prepared with monk fruit sweetener and finely ground almond flour. Perfectly keto. Perfectly Amercan, yet still Belgian!
Fun Facts About The Belgian Waffle
Belgium is famous for producing the original waffles made of sugar. 18th-century Prince Bishop of Liège commissioned a chef from the Belgian town of Ghent to develop a sugar based treat. Referred to as gaufre de Liège or gaufre Liègeoise, the iconic Liège waffles was invented as a response to the royal's demands for a delicious and sweet treat.
Liège waffles became a Belgian institution and soon also popular in the Netherlands, Northern France, the Alpine regions of Italy, and Switzerland.
During the 1958 world fair in Brussels, Belgium premiered the Belgian waffle as country's national dessert.
Belgian waffle was introduced to the United States during an exposition in Seattle in 1962.
During the 1964 world fair in New York City, Belgian Chef Maurice Vermersch introduced the new and improved version of the classic Belgian waffle (Brussels waffle) to the Americans and the rest of the world beyond Belgium. And it quickly became an American favorite.
Since then, the beloved Belgian waffle became one of the most popular breakfast/brunch treat around the world. Over the years, numerous variations of the classic recipe have been developed.
Dutch innovators were the first to use rectangular plates, instead of circular ones, which were similar to the design of today’s waffle.
Today, in Belgium there are two iconic waffle varieties: the Belgian Waffle of Liège, and the Belgian Waffle of Brussels.
The Belgian Waffle of Liège
Unlike the liquid batter that forms Brussels waffles, Liège waffles which originated in the Wallonia region of Belgium, are more densely doughy, thicker, and taste bready. The batter Liège waffle is prepared with flour, butter, yeast, eggs, milk, and speckled with pearl sugar. When baked in the waffle iron, the pearl sugar melts and caramelizes, creating large bites of crisp, brown sugar, resulting in a chewy and rich texture. Stamped with shallower wells, Liège waffles have roundish shape with irregular edges.
Liège waffles are often enjoyed as on the go afternoon snacks, served in napkins. They don't include the various toppings that often adorn Brussels waffles.
The Belgian Waffle of Brussels
Brussels waffle is one of the two popular Belgian waffle varieties, a delicious cake enjoying the status of Belgium's national dessert. It is widely accepted that the Brussels waffle was invented in the 1960s by the chef named Maurice Vermersch. The original recipe included flour, eggs, baking powder, cream, and crunchy pearl sugar, which is a key ingredient of many traditional Belgian waffles.
The Brussels waffle is made from batter that is baked in a specially-designed appliance with round or square shape with regular edges, and deeper wells (giving the waffle its checkered pattern). The thin, runny batter helps in creating defined edges and a perfectly rectangular or round shape of the cake. The yeast provides airiness and lightness on the inside, while the golden-brown outside is crunchy and crispy. Of course, for the keto version, yeast won't work as the almond flour used in the recipe does not have gluten in it to react with the yeast.
Traditionally, it is served plain or dusted with powdered sugar. However, modern Brussels waffles are often topped with ingredients such as chocolate, whipped cream, caramel, jam and/or sliced fruits.
The most common waffle variety served in America is the Brussels waffle often served with whipped cream and maple syrup.
If you’re ever in Belgium, don’t pass up the chance to sample the country’s legendary waffles.
If you don't get to visit Belgium, your best bet is to try Chef Janine's gourmet keto version of this delicacy...
Comments