| Gaufre, Waffle or Wafel: history and recipe
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Gaufre, Waffle or Wafel: history and recipe

The origin of the Gaufre dates back to ancient Greece  and even in the Middle Ages were cooked with the name of Gaufre which means, in ancient French, honeycomb, but also in Malta and Gozo consumed with cheese or honey.

The various names with which they are identified date back to the fifteenth century for the Dutch word Wafel , Waffel in Germany in the seventeenth century and Waffle in English in the eighteenth century.

The preparation was to wish good luck and good health during the Carnival period and the plates for the preparation were present in many family skills as a good wish for the wedding.

The Belgian waffles  are essentially of two types: in Brussels with dough based on milk, water, butter, eggs brewer’s yeast, sugar and some flavor served with whipped cream powdered sugar and even ice cream or fruit. Liege ones instead , they have a dough based on flour, butter milk, brewer’s yeast, salt, vanilla sugar and a few eggs: their taste is much sweeter so that they are served without other additions.


  • Flour: 300g
  • Butter: 100g
  • Sugar: 75g
  • Eggs: 2
  • Vanilla: seeds of 1 berry
  • Powdered yeast: 10g
  • Milk: 250ml
  • Salt: 2 pinches
  • Powdered sugar for filling


Put the 2 eggs in a large bowl, stirring with a wooden spoon, then adding the milk and melted butter. Mix well all adding the sugar. Add the flour and salt to the preparation, distributing them evenly, continuing to uniformly combine all the ingredients. Then add the seeds of the vanilla bean and cover the dough with a film leaving it to rest for half an hour in the refrigerator.

Heat the wafer to high temperature brushing it with the previously melted butter to prevent the mixture from sticking to the surface.

With a ladle, spread the dough in the waffle which, when filled, can be closed for about 3-4 minutes until it has a much darker color and it will also be cooked inside. Proceed with the garnish of the same with the preferred ingredients but also insert the icing sugar that, with the heat of the same Gaufre, will become one with the dough.

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