These liege waffles were a huge pain in the butt. I had to buy special ingredients (Belgian pearl sugar), it took forever (3 days?) and to be honest I don’t think they came out that well. During our Portland trip a few months ago, we went to Off the Waffle for our last breakfast and damnnnn that waffle was amazing – I was inspired. But alas, my first attempt at liege waffles yielded something much denser and all-around not as mouth watering. Yes, they were still okay – it’s hard for sugared bread to be disliked, but with Off the Waffle fresh in my mind… I just couldn’t love these.
But I mean, I made them for a birthday brunch for a group of friends and they were a hit anyway. Maybe my standards are too high. But you know, maybe not.
When I’ve forgotten about this waffle incident I hope to revisit a less complex recipe and work on a second attempt. That may be awhile from now.
- Followed exactly:
- Not Martha’s Liege Waffles for freezing