Bruges Waffles and Frites Recipe: A Taste of Belgium in Your Kitchen

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You want a simple way to bring Bruges Waffles and Frites into your home, without fancy gear or long prep. This recipe shows easy cues—how the batter should look, how the oil should sound—so you cook with confidence and enjoy real, comforting food from Salt Lake City to any kitchen.

Short rests, clear sensory tips, and weeknight-riendly timing mean you can make these favorites any night. Whether you’re feeding one or a crowd in lake city, you’ll finish with plates that look restaurant-ready and feel like home.

Key Takeaways

• Simple, step-by-step approach to make authentic-tasting waffles frites at home.
• Sensory cues guide timing—watch, listen, and feel instead of guessing.
• Two-stage frying yields hot, crunchy frites without fuss.
• Ingredients are easy to source at Salt Lake City markets.
• Recipe scales for solo meals or small gatherings in lake city kitchens.

From Bruges to Salt Lake: The Story Behind Authentic Waffles and Frites

A Belgian baker’s recipe found a second home in Salt Lake City, where simple treats meet mountain mornings. Pierre Vandamme brought gaufre traditions to Sugar House, and he built a menu that feels honest and easy to love.

Why Belgian gaufres feel right at home here

These plain or cinnamon gaufres carry a gentle sweetness and buttery aroma that fits Salt Lake’s cozy mornings. You get crisp edges, a tender inside, and comfort in every bite.

Simple, real ingredients for flavors that comfort and delight

At Pierre’s belgian bistro, the lineup is straightforward: chocolate-dipped treats, warm gaufres, and Belgian-style frites often paired with beef carbonnade. The idea is basic—real butter, fresh eggs, good potatoes—and that care shows in the flavors.

Bruges Waffles and Frites at Home: Easy, Flavor-Packed Recipe

Bring a classic Belgian bistro feel into your kitchen with a simple plan and familiar pantry items. The goal is crisp edges, tender interiors, and bright, comforting flavors you can trust.

Waffle essentials: ingredients and equipment for crisp edges

Use unsalted butter, whole milk, eggs, all-purpose flour, a pinch of sugar, vanilla, and a little salt. A reliable waffle iron and a wire rack let steam escape so the shell stays thin and crisp.

Step-by-step: mixing, resting, and cooking your batter

1. Mix wet and dry separately, then fold them together gently. A few small lumps are fine.
2. Let the batter rest 10–15 minutes to hydrate the flour and relax gluten.
3. Preheat the iron fully. The first sizzle when batter hits the plates equals deep golden color and a thin shell.

Frites fundamentals: the cut, the soak, and a two-stage fry

Pick starchy potatoes. Cut 1/4–1/3 inch sticks. Soak 30 minutes to rinse excess starch.

Finishing touches and make-it-your-way ideas

Drizzle warm Belgian chocolate or dust with cinnamon sugar for classic gaufre notes. Season fries the moment they leave the oil so salt clings and crunch lasts.

For hearty plates, add grilled sausage or serve with beef carbonnade. Try a playful machine gun sandwich riff—crusty bread, sausage, hot fries, and sauce—for a bold, casual bite perfect for game night.

Craving the real thing in Salt Lake City? Visit Bruges Belgian Bistro today

Heading through Sugar House or downtown Salt Lake? Make time for a casual stop that serves award-winning frites and warm gaufres. The vibe is friendly, relaxed, and ideal for a quick solo bite or a laid-back meal with friends.

Downtown and Sugar House vibes: authentic Belgian bites in SLC

The Sugar House location at 2314 S. Highland Drive feels neighborhood-simple. You’ll find crisp fries, a rich waffle option, sausages, and hearty beef carbonnade. Portions are shareable, so grab a few sauces and trade tastes.

Hours and contact

• 2314 S. Highland Drive, Salt Lake City, UT 84106
• Call 801-486-9999 to check specials or order pickup.
• Mon–Thu 9am–9pm, Fri–Sat 9am–10pm, Sun 9am–2pm
• Concourse A airport outpost: daily 6am–11pm (hours may vary), 801-201-3864

Conclusion

This recipe gives you the confidence to make crisp, tender treats that feel restaurant-made without fuss. You’ve got clear steps, real ingredients, and sensory cues to guide every move.

Use the method as a base and play: drizzle warm chocolate, dust cinnamon, add sausage, or pair with a slow-simmered stew for extra comfort. Keep the timing tips and a short shopping list handy so you can turn out a lake city crowd-pleaser any night.

If you’re out and about in salt lake city, stop by a local belgian bistro for the original flavors and friendly service. Treat yourself to a machine gun twist when you want something bold and filling.

Belgian Waffles and Frites (Bruges Style)

Crisp, golden Belgian waffles with tender centers, paired with hot, crunchy frites made using a simple two-stage fry. This easy recipe brings the cozy flavors of Bruges Belgian Bistro right into your home kitchen with everyday ingredients.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Main Dish

Cuisine: Belgian

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Waffles

• 1/2 cup unsalted butter melted
• 2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1/2 tsp salt

For the Frites

• 3 large high-starch potatoes like Russet
• Neutral oil for frying peanut or canola
• Salt to taste

Optional Toppings and Pairings

• Belgian chocolate melted
• Cinnamon sugar
• Sausage or beef carbonnade
• Mayonnaise aioli, or mustard for dipping fries

Method

 

Waffles

1. Mix Dry Ingredients – In a bowl, combine flour, sugar, and salt.
2. Mix Wet Ingredients – In another bowl, whisk together milk, eggs, melted butter, and vanilla.
3. Combine and Rest – Gently fold wet and dry together. Small lumps are fine. Let batter rest 10–15 minutes.
4. Cook Waffles – Preheat waffle iron fully. Pour batter into iron, cook until deep golden with crisp edges. Cool briefly on a wire rack so steam escapes.

Frites

1. Prep Potatoes – Peel if desired. Cut into 1/4–1/3 inch sticks. Soak in cold water for 30 minutes to remove excess starch.
2. Dry Thoroughly – Drain and pat completely dry.
3. First Fry – Heat oil to 300–325°F. Fry potatoes in small batches until just tender but still pale (about 4–5 minutes). Remove and drain.
4. Second Fry – Increase oil to 375–390°F. Fry again until deep golden and very crisp (about 2–3 minutes). Drain and season with salt immediately.

Notes

• For sweeter waffles, add more sugar or a cinnamon pinch.
• Waffles can be made ahead and crisped in a toaster before serving.
• Fries are best eaten immediately but can be reheated in an oven or air fryer.
• Adding melted Belgian chocolate over waffles is highly recommended for authentic flavor.

FAQ

What makes Belgian gaufres different from regular waffles?

Can I make authentic frites at home without a commercial fryer?

Do I need special equipment for the recipe from Bruges Belgian Bistro?

What are recommended toppings and sauces for Belgian-style waffles and fries?

How do I prevent soggy fries when making them at home?

Can I make the waffle batter ahead of time?

Are there gluten-free or vegan options for these recipes?

Where can I find an authentic Belgian bistro experience in Salt Lake City?

What sausage and savory add-ons pair best with Belgian waffles?

How do I store and reheat leftover frites and waffles?