Late in the morning, after a walk into Liege and a gander at the University art museum, we stopped in at a cafe for a cappuccino and decided to try the Liege style waffle. Think of it as a pastry. Liege waffles are made from a brioche type dough rather than a liquid batter. They are sweet and dense rather than fluffy and light. Pearl sugar, which caramelizes during baking, creates a sticky, slightly crunchy exterior. They don’t come doused in syrup or smothered in whipped cream to give them flavor. Nope, these superb waffles are a taste delight all on their own.
