The other Belgium Waffle

Jim and Darlene Rossi surround by their children and grand children

Jim Rossi is an Assemblies of God Missionary to Europe.

Jim and Darlene lived in Waterloo, Belgium not too far from the area where Napoleon was defeated at the Battle of Waterloo in 1815 while they were on staff at Continental Theological Seminary.

Jim says, now "our assignment is to The Netherlands where we are coordinating the development of a Bachelor of Theology program in Pentecostal Studies at Azusa Theological Seminary (ATS) on the campus of Vrije Universiteit Amsterdam that will be taught in English.  This is an opportunity to train men and women for ministry from The Netherlands as well as from many other countries."

The full time program begins in the fall of 2006.

Jim and Dar ask for your continued prayers.


La Gaufre de Liège

This is a type of waffle from the city of Liège, Belgium.

The waffle should be eaten warm.
The Perlé sugar gives the waffle a
sweet and crunchy taste


2 1/2 cups. - Flour

1 tablespoon - Dry Yeast

1 teaspoon - Salt

1/2 teaspoon - Cinnamon

2 each - Eggs

3/4 cup - Milk

1 teaspoon - Vanilla

1 3/4 sticks (7 ounces or 200 grams) - Butter

1 cup - Perlé sugar1


Mix the flour, dry yeast, salt and cinnamon together in a bowl.

 Add the eggs, milk and vanilla


Knead all these ingredients together well until they look like pizza dough.  Let it rest for about 30 minutes.

In a separate bowl mix the butter (cut in small pieces) and the Perlé sugar.


Add this mixture to the dough and mix thoroughly until the sugar and butter are totally integrated with the dough.  Let it rest for another 15 minutes.

Bake on a hot waffle maker – about 2-3 minutes.  DO NOT ADD GREASE OR PAM

The number of waffles from this recipe depends on the size.  You could get from 10 to 30.


1 Perlé sugar (sucre perlé) is very difficult to find in the USA.  It is a very hard sugar that melts in the high heat of the waffle iron. It is also called Nibs Sugar.   It can be obtained from some European food stores.  Unfortunately this is the one ingredient that makes this waffle unique.

If you can't find it, email us and we will help you find it.

Printer Friendly Page

Interesting Facts!

Different kinds of waffles

The most famous are the following: the thick waffles (The Liege’s waffles) , the thin waffles (The Brussels’s waffles), the soft waffles, the waffles made of puff pastry, the hunting waffles, the seasonal filled waffles with fresh fruits (cherries, prunes, apples, blueberries, apricots), ...

The waffle is a Belgian culinary specialty. Each part of the country has its own recipe, even if the main ingredients (flour, milk, sugar and eggs) are the same. The recipes are handed over from one generation to the following one.

The Liege’s waffles = SWEET SUGAR SNACKS with smelted pearl sugar caramelized which can be eaten lukewarm all the day long, without or with toppings … They are smaller, sweeter and heavier (more filling) than the Brussels’s waffles. You might also find cold Liege’s waffles wrapped in plastic foil in shops, big chain stores, general stores … They are not as tasty as the warm Liege’s waffles.

The Brussels’s waffles are big, rectangular (circular in the US) and very light. They are always eaten warm with toppings. They are the famous Belgian waffles imported in the USA in the sixties. The name of Belgian waffles is probably coming from Americans who had eaten Brussels’s waffles in the capital of Europe.