Introduction: Savory Liege Waffles

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Liege waffles are dough-based waffles that have caramelized-sugar exteriors, working well with savory or sweet toppings. The idea for this instructable stemmed from my cravings to duplicate the liege waffles of an awesome local restaurant; check out their menu for more sweet and savory waffle inspirations. 
I found my recipe for liege waffles here.  My recipe will reflect my (forced) improvisations.

Step 1: Ingredients

Picture of Ingredients

For liege waffles:
2 cups flour
1 cup semi-crushed sugar cubes
1 cup melted butter
3 eggs
1 package yeast (or 2 1/2 teaspoons yeast from bottle)
1/3 cup lukewarm water
1 1/2 tablespoons sugar
1/8 teaspoon salt

For toppings:
1 to 2 avocados
chopped basil
2 tomatoes
mozzarella cheese in small slices
olive oil

Step 2: Proof the Yeast and Melt the Butter

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Mix the yeast with the lukewarm water, salt and 1 1/2 tablespoons sugar and let it proof for 15 minutes. Melt the butter while you're waiting for the yeast to activate. 

Step 3: Mix Dough

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In a large bowl, mix together the flour, yeast, butter and eggs.  Knead the mixture together just enough to get an even dough without lumps.  Allow the dough to rise until it doubles (I think I waited about 45 minutes).

Step 4: Add Sugar

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One of the core ingredients of liege waffles is the late addition of pearl sugar to the dough in order to achieve a caramelized glaze.  I couldn't find any pearl sugar, so I took sugar cubes and crushed them in a bag until they were about the size of barley or large grains of rice.  I know that purists probably think that this is sacrilege (as well as the fact that I cooked the waffles in a normal waffle iron), but it seemed to work out great for me. 
Add the sugar to the dough after it has doubled and and carefully mix it together.  Let it sit for another 15 minutes.  Turn on the waffle iron while you're waiting on this step. 

Step 5: Cook Waffles

Cook the waffles for about 3-5 minutes.  The recipe only made about six waffles, but they're very substantial and filling. 
The caramelized sugar glaze is one of the best parts of this recipe, but it also has the potential to make a big mess in your waffle iron.  I would recommend cleaning out the iron immediately after finishing the last waffle.  If you procrastinate (like I did), you can turn the iron back on and add a damp paper towel to loosen up the hardened sugar. 

Step 6: Make the Waffle Into a Shamrock (optional)

Picture of Make the Waffle Into a Shamrock (optional)

My mom used to use green food coloring to make green milk and green pancakes to celebrate St. Patrick's Day when I was little, so this step is a fleeting attempt to recapture my squandered youth.  As you can see in the very crudely made picture (that will probably make anyone with photoshop weep bitterly), the transition from complete waffle to shamrock is only a matter of taking out a triangle with asymptotic edges from each cross section of waffle, and then removing a little curved section from the top of each quarter.

Step 7: Add Toppings

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To finish off the savory waffle, add the sliced mozzarella, chopped basil, sliced tomatoes and sliced avocados. Then drizzle with olive oil and enjoy!!!

Comments

barefootbohemian (author)2012-03-19

I have GOT to try these. I have never seen such waffles, and never heard of a liege waffle. I love hen I have to research what I'm going to cook. Thanks for sharing :).

scoochmaroo (author)2012-03-18

Holy.
Moley.

I have never made nor eaten a waffle in this way. I think I'm in love.

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