If you went to Belgium and asked for a waffle for breakfast, you might get some strange looks, says Jan Dierckx, who grew up in Antwerp. In Belgium, where waffles are sold on every street corner and at every market, waffles are more of an afternoon snack or dessert.
To make concessions to North American tastes, when Dierckx and his wife Eilnaz opened Nero Belgian Waffle Bar on Robson a few months ago, they decided to open at nine on weekend mornings. (On weekdays you have to wait until 11 to get your fix.)
But where they wont tinker with Belgian waffles is how theyre made.
First of all, Jan says, theres no such thing as a Belgian waffle.
There are two types. The Liege is sticky and sweet with crunchy shards of sugar popping every few bites. Smaller and served after being warmed on the griddle, you generally eat it on its own, wrapped in paper.
The Brussels is airy and delicate. Larger and less sweet, its made-to-order lightness hits the spot in tandem with toppings or ice cream. (Most toppings are sweet, although there are some savoury options as well.) Fresh seasonal fruit is a favourite, but so too is the freshly made whipped cream.
While everyone has an idea of what makes a good waffle (think moms table on a Sunday morning), the contrast between the Brussels and Liege will set you squarely in one camp or the other, and have you coming back for more.
NeroWaffles.ca | 1703 Robson | 788-706-069
