Roald Smeets – Belgian Waffles
Belgian Waffles are fluffier and higher than other waffles, because they have beaten egg white in them. Because they are higher, they tend to have correspondingly deeper indents in them.
They are also leavened with yeast, which most other waffles are not, and so have a tangier taste from the fermentation.
In making them, you need a waffle iron which can handle their height.
In Belgium, there’s not really any such thing as a Belgian waffle. There are Brussels Waffles (Gaufre de Bruxelles), made from batter leavened with beaten eggs. And there are Liege Waffles (Gaufre liegeoise) made from yeast-leavened dough with small pieces of sugar worked in during the final rise, that then carmelize as the waffle is cooked.
History Notes for Belgian Waffles
Credit for the creation of Belgian Waffles is attributed to a couple in Brussels, Belgium — Maurice Vermersch and his wife (sadly, unnamed in all the accounts.)
Just before World War II started, they had come up with a technique for waffles using yeast as the leavener, and greasing the pans with lard. He decided to sell them at the 1960 World’s Fair in Brussels. They did well. He then opened a few restaurants to sell his waffles.
Then, in 1964, he arranged to sell them from the Belgium Village (a recreation of a medieval Belgian village) at the World’s Fair held at Flushing Meadows, Queens, New York (actually, both in 1964 and in 1965 – the fair carried over two years.)
Realizing that most Americans didn’t know where Brussels was, within a few days of selling them, he decided to call them “Belgian Waffles”. Well, sort of — he actually called them “Bel-Gem” waffles.
He actually arranged to sell them at several places throughout the fair, and not just at the Village. He served them with strawberries and whipped cream, and sold them for a dollar.
Someone had sold Belgian Waffles at the 1962 World’s Fair in Seattle, but it’s uncertain who did.
Someone named Maurice Vermersch was running a Belgian waffle stand at the 1996 New York State fair. 
_____________________________________  Jackson, Suzanne M. Corn, butter, a little girl and her grandpa. Syracuse, New York: Syracuse Herald Journal. 21 August 1996.
Literature & Lore
“DELICIOUS Belgian waffles, with whipped cream and strawberries, are popular snacks at the Fair. They’re prepared with natural gas, of course. Natural gas has been firmly established as the source of energy of the future —here today — at the Seattle World’s Fair.” — El Paso Natural Gas Company Ad. Idaho Falls, Idaho. The Post Register. 9 September 1962.
“Believe me it’s worth the dollar to go into the Belgian Village. This is the biggest exhibit at the fair, virtually a miniature city in itself. In the evening they have entertainment in the village square; and don’t dare pass up those Belgian strawberry waffles.” — Sarmento, William E. Make the World’s Fair A Must This Summer. Lowell, Massachusetts: The Lowell Sun. Sunday, 16 May 1965. P. 44.
“We also look lime to late lunch on one of the culinary delights of the Fair, the famous Ben-Gem [ed: sic] waffles. Prepared in the Belgian manner, they’re sprinkled with powdered sugar, “stuffed” with sure-nuf whipped cream and smothered with fresh strawberries. They cost 99 cents — and worth every calorie. There is usually a long line at the “waffle bars.” ” — Whiteaker, Mildred. An Invitation to the Fair. San Antonio, Texas: Express and News. Sunday, 19 July 1964. Page 6-E.
“The Belgian Village was charming—what there was of it — but is still far from completed. Next year it should be one of the finest features of the fair. Don’t miss their fabulous Belgian waffles slathered with huge strawberries and whipped cream. I hear that these are being served at our Minnesota State Fair.” — Lamberton, Gretchen L. The Casual Observer Column. Winona, Minnesota. Winona Daily News. Friday, 4 September 1964. Page 7.
“And before you leave, have a Belgian waffle in the International Plaza, Belgian Village, Lake Amusement Area or at the New International Snack Bar in the People-to-People Pavilion. These huge, tender waffles are loaded with powdered sugar, whipped cream and strawberries, all for 99 cents.” — Crossley, Robert P. Here’s What’s New at the World’s Fair. San Antonio, Texas: The San Antonio Light. 18 April 1965, Page 6.
Sometimes called “gaufrette”; not to be confused with the cookie that is called a “gaufrette.”
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