Recipes > Desserts > Gaufres from Brussels

Gaufres from Brussels


  • 1/2 pint of flour
  • 5 eggs
  • 1 coffee-spoonful of castor sugar
  • 1/2 pint of milk (fresh)
  • pinch of salt
  • vanilla
  • 2 ounces butter


Mix in an earthern bowl flour, 5 yolks of eggs, castor sugar, milk, adding a pinch of salt and of vanilla; then butter melted over hot water. Then beat up the whites of 4 eggs very stiffly, and add them. Butter a baking-tin or sheet (since English households have not got a gaufre-iron, which is double and closes up), and pour in your mixture, spreading it over the sheet. When the gaufre is nicely yellowed, take it out and powder it with sugar. But to render this recipe absolutely successful, the correct implement is necessary.


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The Belgian Cookbook (1915).

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