Comments on: Luikse Wafels

By: meme

meme — Tue, 17 Nov 2009 20:04:39 +0000

Luikse wafels are the best waffles ever. Beats Eggo hands down (if not any waffle IMHO). Thanks for the recipe, as we just got a waffle iron and I have been looking for recipes, particularly belgian waffles. When they are warm and fresh, they just melt in your mouth like nothing else. Now I’ll also have to get some Nutella as well. I still need to find the pearl sugar but it seems that you can get this in IKEA – have to check if they have this in the Canadian Ikea which is not as nearly well stocked (or well priced) as the US ones.

Thanks again!

By: Tom

Tom — Sun, 26 Apr 2009 14:41:19 +0000

Hey Ryan,

The waffles are indeed rather dense (contrary to Brussels waffles, which should be very fluffy) and the amount of yeast used here does not make it rise a lot indeed. It might be that it gets added for its flavor, as you said. But I’m not sure about this.

The yeast we’re using is “fresh yeast” (sometimes also called “wet yeast”, “compressed yeast” or “cake yeast”). It’s a block of easily crumbling gray-beige substance and doesn’t preserve well (max. 2 weeks if refrigerated). Here’s an image: http://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Compressed_fresh_yeast_-_1.jpg/250px-Compressed_fresh_yeast_-_1.jpg

Here’s a description of the different kinds of yeast available: http://allrecipes.com/HowTo/Yeast-the-Basics/Detail.aspx

Even more kinds are listed on Wikipedia’s baker’s yeast article: http://en.wikipedia.org/wiki/Baker%27s_yeast

There seems to be such a massive amount of different kinds of yeast available. I don’t know about the properties of instant or active dry yeast well enough to be able to convert the timings and amount to be used for this recipe for them.

I hope this information helps you at least a bit…

By: Ryan

Ryan — Sat, 25 Apr 2009 11:15:00 +0000

Hi, I have a question about your recipe. It calls for yeast, but there is no rise (30 minutes isn’t enough time for the yeast to actually rise the dough). I assume that wet yeast is the putty like yeast cakes commonly used in Europe. I would substitute my sourdough starter yeast but that yeast probably acts even more slowly than the commercial yeast cakes. I know that the waffles are really dense and probably shouldn’t rise, so maybe the yeast is there to add a slight yeasty flavor?

By: Barb

Barb — Sun, 06 Jul 2008 17:45:16 +0000

Hi, we visited Belgium a week ago and tried ‘real’ Belgian Waffles. I’m now on a quest to find the recipe. Thanks for sharing your recipe, my family will surely go crazy once I make these at home.

By: Connie

Connie — Sat, 12 Apr 2008 14:28:07 +0000

I want to thank both of you for your help. I received my waffel iron in the mail and made the traditional Brussels waffel this morning. I used a recipe for a crispy waffel. You make the batter the day before and let it set on the counter overnight. It was wonderful. I plan on making the Luikse wafel this week for some friends. I found Belgium sugar on Amazon.com that is going to work just perfect.
thanks again,
Connie

By: Tom

Tom — Mon, 07 Apr 2008 13:10:02 +0000

I found some nice conversion charts on FoodGeeks.com and converted the recipe (and edited the post above). I have no idea if you usually express vanilla sugar in oz. or would rather use tbsp. in that case, but the other site will help you in that case. Enjoy!

By: Doro

Doro — Mon, 07 Apr 2008 11:24:32 +0000

Hey Connie!
The measurements are given in gram (g) and milliliter (mL), respectively. A package of vanilla sugar contains 8 g, thus you need to use 4 g vanilla sugar (I also edited this in the original post now). Yeast is available in a normal supermarket, mostly sold in packages of 42 g and to be found in the refrigerated counter.
I’m afraid that’s all I can help you for now, as you didn’t let me know which measurements you need. If you need more help with the recipe, you can either write another comment and I’ll try to help you or you search with Google for “gram in …” or “milliliter in …” (‘…’ being the measurement you need).
Enjoy your wafels!
Doro

By: Connie

Connie — Sun, 06 Apr 2008 19:44:33 +0000

We just returned from a trip to Belgium and I also fell in love with these wafels. I brought back a box of the sugar and hoped I could find a recipe. This was my lucky day. I just have to figure out the measurements and find where I can find the yeast. Can you help me out with this?
thanks,
connie