gaufres

Gaufres are a type of waffle prepared by cooking batter or dough between two hot, grooved irons to produce a cake with a grid pattern. The result is typically a crisp exterior and a soft, airy interior, with variations in sweetness and texture across regions.

Historically, waffle-like cakes appeared in medieval Belgium and northern France, evolving into distinct styles in the 17th through 19th centuries. In Belgium, two main regional varieties became common: the lighter, airy Brussels gaufre and the denser Liège gaufre. The Liège version uses a yeast-based dough enriched with pearl sugar that caramelizes on the surface as it bakes, while Brussels waffles are usually made from a leavened batter and tend to be larger, crisper, and less sweet.

Common ingredients for gaufres include flour, eggs, milk, butter, and sugar; Liège gaufres incorporate pearl sugar and a yeast-based dough, whereas Brussels-type gaufres rely on a different leavening method. The batter or dough is portioned onto a hot iron, closed, and cooked until the exterior browns and the interior remains tender.

Gaufres are served in diverse ways. They may be enjoyed plain with a dusting of sugar, or topped with fruit, whipped cream, chocolate, syrup, or powdered sugar. In Belgium and parts of France, they are a street-food staple and festive treat, while in North America they are commonly found in cafés and brunch menus. Regional names and preparations reflect local tradition, but the basic gaufre remains a widely recognized and versatile pastry.