Flemish waffles can be recognized by their tightly packed grid, sometimes decorated with elegant patterns. They cook the “étrennes”, thin, oval and crunchy. These dry waffles are a New Year’s gift and have a long shelf life. Add yeast to them and they swell up when cooked to be filled with a butter-vergeoise mixture. Mythical. Their cousin Liégeoise with big holes is thicker and fleshier.
Although it is a regional jewel, the waffle does not hesitate to break away from its traditional recipe. The vergeoise is exchanged for chicory, speculoos and violets. In savory, it is made into a burger, it is stuffed with goat cheese and honey or it is filled with a fondue of onions and chicken with Maroilles cream and beer.