International Waffle Day |

Come on! I can’t be all coronavirus, all the time! Despite the pandemic. We need some comic relief.

I remember the first waffle I ever had.

It was 1964 in Queens. At the World’s Fair.

Of course, they were called Belgian Waffles. Of course, they were available at the Belgian International pavilion. And, I was enamored of them. So much so that there was never a trip to the Fair that didn’t involve me shelling out big bucks (remember- I was a kid then!) for those delicacies.

A guy by the name of Maurice Vermersch (and his wife) worked the Belgian Village at the fair. His Brussels waffle (which he called Bel-Gem- and we Americans corrupted it by calling them Belgian) were a hit at 99 cents a pop. (I told you I was a kid. Besides a buck was a lot of money back then- it took all of 2200 of them to buy a spanking brand new car!)

Later in life, I had waffles when I traveled. But they weren’t the same. I didn’t know until I looked them up for this blog post that Belgian Waffles aren’t just different because there is a (generous) spread of strawberries and whipped cream on top.

No, Belgian waffles use a completely different batter than we use in America. And, their squares are bigger, with deeper pockets (the better to hold the strawberries and cream?). And, back in the 60’s they were made with yeast- now, they’ve cheapened the taste (and the cost) by using baking powder instead.

And, if you want to try them, you’re in luck- sort of. If you have the necessary machinery.

Here’s the recipe…

The Classic Bel-Gem (Belgian) Waffle or Brussels Waffle from the 1964 World’s Fair

Ingredients

1 package dry active yeast
1 1/2 cup whole milk
1/2 cup sugar
8 tablespoons salted butter
4 eggs separated
1 cup club soda
1 tablespoon vanilla
1/2 teaspoon salt
3 cups all purpose flour

Instructions

Place the yeast into a bowl and reserve.
In a pan, heat the milk to 105 to 110 degrees and pour it onto the yeast.
Take a large pinch of sugar from the 1/2 cup sugar reserved for the recipe and add it to the yeast and milk mixture.
Let the yeast mixture sit for about 10 minutes.
The yeast should bloom.
In the meantime melt the butter and let it cool – reserve.
Separate the eggs.
To the bloomed yeast add the yolks, soda, vanilla, salt and reserved cooled butter to the yeast mixture.
Whisk the mixture until it is well blended.
Take around 3 cups of flour and sift it into a bowl.
Once it is sifted, measure out the 3 cups needed and place it into a large mixing bowl.
Make a well in the middle of the flour. Slowly add the egg and milk mixture to the center of the well while whisking it into the flour. Whisk until you have a nice smooth batter.
Take the reserved egg whites and beat them in a separate bowl or in the mixer until they are stiff but not dry.
Fold the whites into the batter and keep folding it in until it is well combined.
Do not beat it in, or whisk it in. Fold it in so you do not deflate the egg whites.
It’s important to let the batter sit before using it. It should sit for at least one hour. It can sit overnight in the fridge.
Cook the waffles according to the manufacture’s directions.
Once cooked place cooked waffles onto a grid. Do not place them on a cookie sheet or plate. The grid will allow it to cool from the top and bottom and help it retain the crispness.
To serve, sprinkle with confectioners sugar, then top with fresh cut strawberries and fresh whipped cream.