Gaufre

The most famous Belgian culinary trademark is delicious and fragrant waffles. The cakes, which are made with thick dough or thin batter, are baked in a specially designed waffle iron, which results in an unusual checkered pattern on the top and bottom of each cake.

This national dessert comes in two varieties in Belgium: the light Brussels waffle and the denser Liege waffle. The key difference is in the batter: the Brussels waffle batter is thin and runny, whereas the Liege waffle batter is thick and dense, resulting in a cake with uneven edges and a dense texture.

This distinction, however, is only recognized in Belgium; elsewhere in the world, this popular dessert is simply known as a Belgian waffle. Despite the fact that waffles have been present in Belgian cuisine since the Middle Ages and were originally made with a mixture of barley and oats, they were made famous at the 1964 World's Fair in New York.

The innovator of the modern waffle version, Maurice Vermersch, decided to offer the waffles to American citizens, which proved to be a big hit. Waffles have since become a popular breakfast item in traditional American diners. Waffles, on the other hand, are considered street food in Belgium, where they are almost always eaten by hand and on the go. They are typically served plain or with powdered sugar.