In Belgium, there are two distinct varieties of this national dessert: the light Brussels waffle, and the denser Liege waffle. The key distinction is in the batter: while the Brussels waffle batter is thin and runny, the Liege variety is made with a thick, brioche-like dough which produces a cake with uneven edges and dense texture.However, this distinction is only recognized in Belgium, while everywhere else in the world, this popular dessert is known simply as the Belgian waffle. Even though waffles have been present in Belgian cuisine since the Middle Ages, and were initially made with a mixture of barley and oats, they were made famous at World’s Fair, held in New York in 1964. Nice
