Name: Crêpe Affaire
Address: Kruisstraat 22, Haarlem, 2011 PX, NL
Telephone: 023 202 7079
Price range: €€
Rating: 2.9

Netherlands

Haarlem

Crêpe Affaire

Belgium

Rectangular, light and crisp, with deep square pockets and straight edges, the Brussels waffle is the one most of the world pictures when it hears the word, and it is the opposite of its Belgian sibling. The Liège waffle is a dense, oval, yeasted dough studded with pearl sugar that caramelises on the iron; the Brussels waffle is a thin batter, risen with yeast or whipped egg whites, poured into a deep iron and cooked until the shell is golden and the inside is almost hollow. It appeared in Brussels in the mid-nineteenth century, and a Flemish version shown at the 1964 New York World's Fair, sold with strawberries and whipped cream, is why Americans call it a Belgian waffle. In Brussels it is a sit-down dessert or a street snack, served warm and eaten with icing sugar, whipped cream, fruit or chocolate.

The batter is flour, milk or a mix of milk and sparkling water, melted butter, eggs and a little sugar and salt. The traditional method separates the eggs: yolks go into the batter, whites are beaten to soft peaks and folded in at the end, and some recipes add yeast and rest the batter for an hour or more for flavour and extra lift. Consistency is thin, closer to crêpe batter than to cake batter, which is what lets it spread into every corner of the iron and expand into a lattice of air. The iron is deep, hot, and well-greased with butter, and the waffle cooks for three to four minutes without being opened. It should come off the plates with a crackle and be served within minutes; it does not survive a holding cabinet. In Brussels the rectangle is dusted with icing sugar at a minimum and often not much more.

Judge the texture before the toppings. The outside should be crisp and audibly so, the pockets sharply defined, and the inside light, tender and steamy, with visible air cells rather than a damp sponge. It should weigh almost nothing for its size. Taste for butter and a little sweetness and, in a yeasted version, a faint fermented note. Mark down a pale, floppy waffle from a cool iron or a batter that sat too long, a dense centre from undermixed or overmixed batter, a greasy surface, a waffle reheated from a stack, and toppings used to hide a bad base: a waffle drowned in chocolate sauce, sprayed cream and sliced banana is usually one the kitchen did not trust. A Liège waffle rated under this name is a category error, not a bad waffle.

Brussels Waffles

Nope it didn’t work out. 

I really wanted taste a belgian waffle on Sunday and it looked like this place offering that. 

The ratio of nutella and fruits are good. But what makes a good a waffle? Of course the bread. This bread was not FRESH! They heated an existing bread from yesterday or morning probably. Why? Please do not serve a waffle unless you make it fresh.

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