Reviewed: May 1, 2012

Really close to what I remember having in Belgium. I used smashed sugar cubes instead of pearl sugar.

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Reviewer:

lynnie

Reviewed: Mar. 31, 2012

I LOVE this recipe! It turned out great, even the first time I tried it. I used crushed sugar cubes because I couldn't find pearl sugar. I will order some pearl sugar to use next time, but I really loved it just fine the way it was.

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Reviewer:

RadicalMomof3

Reviewed: Feb. 3, 2012

If I could give this recipe 6 stars, I would. These are the most AMAZING waffles I have ever eaten!!! Also, I couldn't find hail sugar around me and wanted to make them quickly, so I used a generic equivalent to sugar in the raw or turbanado with superb results. Thank you so much for sharing this recipe - it is terrific!!!!

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3 users found this review helpful

Reviewer:

agianfortone

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

I joined this site just to review this recipe. This is the third Liege waffle recipe I have tried- the first of which was excellent, but required you to start making them a day ahead. The second were too bland and bready. This recipe comes very close to flavor and texture of the 24 hour recipe, but in about 2 hours from start to finish. I, too, was concerned about the amount of butter, but decided to try the recipe as indicated anyway. I had no problems with too much butter, and I think it even contributes to the richness of the waffle. Perhaps the reviewer that had the butter leaking issues let their dough rise in a place that was too warm, causing the dough to "weep" butter. Overall, this recipe is definitely a keeper!

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8 users found this review helpful

Reviewer:

magical_selan

Reviewed: Oct. 16, 2011

Perfect!! Wanted to make some authentic Belgian waffles and this recipe was easy (as compared to some others I found on the internet). I had sugar cubes, so smashed them into little chunks the size of raisins, and it worked great instead of the pearl sugar. Nothing needed to be changed. Remember these are sweeter than normal waffles,and yeast gives them a moist yet crumbly texture- so don't expect it do be like an eggo waffle. Next time I will make dough in advance and refrigerate overnight so as to speed up the process in the am. One review said butter was too much- I disagree. It was perfect- again- these are real Belgian waffles so the excess butter when you cook them is normal. My waffle iron did get greasy, but I never needed to spray the waffle iron! I think the butter aided in having the sugar caramalize on the waffle. Again, can't compare it to the traditional American waffle. Even my kids agreed, no syrup needed. Next time I must make a fresh fruit topping for these. Also, I thought these were better when cooled- complete opposite of the "eggo" type. Can't wait to make these again!

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Reviewer:

melbatoast

Reviewed: Jun. 19, 2011

Excellent recipe. Taste just like the liege waffles we get at a local restaurant. But they charge $3 a piece to take theirs home frozen! I couldn't find any Belgian pearl sugar locally so I took a tip from YouTube and used a manual hand-crank nut grinder to grind sugar cubes into small nuggets. It worked perfectly and is much cheaper than the pearl sugar. You NEED to make these waffles!

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8 users found this review helpful

Reviewer:

Cheryl

Reviewed: Jun. 11, 2011

These were enjoyed by the kids as well as the adults. I only had 3/4 cup butter and they came out delicious with a crispy outside and a chewy, tender crumb. This is a keeper!

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Reviewer:

JENNCC

Reviewed: Nov. 8, 2010

My husband and I really enjoyed these. We put strawberries and strawberry syrup on them. I ordered the Lars Belgium Pearl sugar from Amazon. It takes a whole package for one recipe. I used a wooden scewer to scrape the hardened up sugar out of my waffle iron for cleanup.

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12 users found this review helpful

Reviewer:

Laurette

Reviewed: Jul. 19, 2010

The texture is good BUT this recipe has TOO MUCH oil in it!!!!! The dough started leaching oil as it sits and my waffle iron was flooded with a pool of oil when the waffles were cooking. A total disaster! I would say just cut back on the oil say 1/2 cup and you'll be fine.

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Reviewer:

Carlos

Reviewed: Jun. 20, 2010

Thank you sooooo much for this recipe! I was an exchange student in Belgium over 15 years ago and haven't had one of these since. These turned out just as I remebered them. I carmelized sugar as suggested by the previous reviewer as I wanted to make them right away and they turned out great. My entire family is in love with them.

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11 users found this review helpful