Sunday best

“Every day can be a better day, despite the challenge. All you gotta do is leave it better than you found it. It’s gonna get difficult to stand, but hold your balance. I just say whatever ’cause there is no way around it ’cause. Everyone falls down sometimes, but you just gotta know it’ll all be fine.”  Sunday Best, Surfaces

Traveling is my way to escape from ordinary life, to breathe and discover new places, uses, customs and food. I always wanted to go to Belgium in spring, not only to visit Brussels, the UE capital, but also to go to Liege, “the gaufres home”! There are two different types of gaufres: the Liège gaufres have a thick batter, a longer processing and the “pearl sugar” gives this typical taste and crunchy; Brussels gaufres are simpler and their recipe is more popular, but sometimes “the simple things are the best”!

This recipe is to make “Brussels style” gaufres 😉

Stay tuned!



S’ gaufres


  • 170 g milk
  • 140 g butter
  • 3 g salt
  • 160 g all-purpose flour
  • 90 g white egg (n.3)
  • 20 g granulated white sugar


Heat the butter, the milk and the salt in a small pot: when boil it, remove from the heat and add the flour. Beat the white egg and the sugar until looks like softly whipped cream; add the batter in 2 times. Using your gaufrier instruction, makes the best gaufres ever!



  • 160 g all purpose-flour: 100 g all purpose-flour + 60 g wholemeal flour / buckwheat
  • 160 g all purpose-flour: 130 g all purpose-flour + 30 g unsweetned cocoa powder


Remember, #bakeforlife! 😉

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