89 belgian recipes

Crisp, light Belgian waffles made with malted milk powder and whipped egg whites folded into the batter, then crowned with ice cream and a warm rum-spiked banana, strawberry, and pecan sauce.

Classic yeast-raised Belgian waffles with beaten egg whites for maximum height and crispy edges. The batter rises for 45 minutes until doubled, then cooks into golden waffles with deep pockets that hold every drop of maple syrup and melted butter.

Quick Belgian waffles made with baking powder and egg substitute, ready to top with frozen dessert and strawberries for a lighter breakfast or dessert option. These simple waffles cook up fluffy and tender in minutes, no yeast or waiting required.

Sour cream Belgian waffles with a tangy, tender batter that bakes up crisp on the outside and soft inside. The not-too-sweet brunch waffle that loves both maple syrup and savory toppings.

Sourdough Belgian waffles with separated eggs and a cup of starter for tangy flavor and a crisp shell. The whipped whites give them their signature airy, deep-pocketed lift.

Super easy Belgian waffles: a quick one-bowl batter starting with whisked eggs for lift, poured into a hot waffle iron for crisp-outside, fluffy-inside waffles. No mixer required.

Belgian club soda waffles use sparkling water in place of milk for ultralight, crisp-edged Bisquick waffles in 20 minutes. Four ingredients, no buttermilk needed.

Yeast-risen Belgian waffles with separated eggs for an incredibly light, airy texture and deep pockets perfect for catching syrup. The batter rises for 45 minutes before cooking, creating waffles with a crispy exterior and tender, almost custardy interior.

Belgian cheesecake with a chewy oat-and-brown-sugar crust and a creamy cream cheese and cottage cheese filling. Less sweet and lighter than American-style cheesecake.

Simple Belgian raisin bread made by boiling milk, sugar, and raisins together before mixing into quick bread batter. Dense, moist, lightly sweet.

Belgian waffles using flour, salt, and liquid egg substitute, crisp-edged from the waffle iron and topped with whipped cream. A light brunch favorite.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Crispy Belgian apple fritters made with just 3 ingredients: sliced apple rings dipped in a light beer batter and fried golden. Serve with custard or a dusting of powdered sugar.

A silky Belgian cream cheese tart with lemon juice and whipping cream, baked in an 8-inch tart shell and brushed with a glossy egg wash. Light, creamy, and elegant.