Recipes · Belgian · Desserts
Liège Waffle
One serving has 611 kcal and 14 g protein, and at least a fifth of a woman's daily need of selenium (70%), thiamin (69%), riboflavin (55%), folate (45%), niacin (43%) and vitamin A (33%). Ready in 125 minutes.
- Preparation: 120 min
- Cooking: 5 min
- Makes: 1 serving (178 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 70 g Flour, bread (strong)
- 30 g Eggs, whole, raw
- 20 g Milk, whole
- 25 g Butter, unsalted
- 1.5 g Yeast, active dry
- 30 g Sugar
- 1 g Vanilla extract
- 0.5 g Salt
Method
- Warm the milk slightly, then dissolve the yeast in it with a pinch of the sugar; let it stand for 5-10 minutes until foamy.
- Mix the flour and salt with the yeast mixture, egg, vanilla and softened butter into a soft, slightly sticky dough, kneading for about 8 minutes.
- Cover and let it rise in a warm place for 1-1.5 hours, until roughly doubled.
- Gently fold in the sugar (pearl or other coarse sugar is traditional, but granulated works too), being careful not to overwork the dough.
- Divide and shape into a ball, then let it rest for 20 minutes.
- Preheat a waffle iron until hot, then cook the dough for 3-4 minutes, until deep golden and caramelised, with the sugar forming a crackly crust.
- Cool briefly on a rack before eating, since the caramelised sugar stays very hot; this makes 1 waffle, so multiply everything for more.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 611 kcal | 29% |
| Carbohydrates | 82.7 g | |
| Water | 54.5 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 13.6 g | 28% |
| Tryptophan | 0.17 g | |
| Threonine | 0.46 g | |
| Isoleucine | 0.59 g | |
| Leucine | 1 g | |
| Lysine | 0.55 g | |
| Methionine | 0.29 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 0.69 g | |
| Tyrosine | 0.44 g | |
| Valine | 0.7 g | |
| Histidine | 0.31 g | |
| Fat | 25.1 g | |
| Monounsaturated | 7.3 g | |
| Polyunsaturated | 1.9 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.4 g | |
| Saturated | 14.1 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 167 mg | |
| Calcium | 56.9 mg | 6% |
| Copper | 0.17 mg | 19% |
| Iron | 3.7 mg | 20% |
| Magnesium | 24.5 mg | 8% |
| Manganese | 0.57 mg | 32% |
| Phosphorus | 160 mg | 23% |
| Potassium | 160 mg | 3% |
| Selenium | 38.3 µg | 70% |
| Sodium | 250 mg | |
| Zinc | 1.2 mg | 15% |
| Thiamin (vitamin B1) | 0.76 mg | 69% |
| Riboflavin (vitamin B2) | 0.6 mg | 55% |
| Niacin (vitamin B3) | 6 mg | 43% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 21% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 179 µg | 45% |
| Cobalamin (vitamin B12) | 0.4 µg | 17% |
| Choline | 103 mg | 24% |
| Vitamin A | 228 µg | 33% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 34.8 IU | 6% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 2.1 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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