Thursday, May 2, 2013

Dutch Lesson Learned: The Stroopwafel

Preparing my Dutch breakfast
Can't believe I've gone 3 months without talking about stroopwafels.  At first glance they look like a regular waffle but they are much thinner.  They are made from two thin layers of baked batter with a carmel syrup filling.  To read about the full history of the stroopwafel see wikipedia's entry on them here.

Sounds delicious doesn't it?  The good news, there is no shortage of stroopwafels in the Netherlands.  You can even buy prepackaged ones from the train station vending machines for €1.  The bad news, the first bites are delicious, but then there is this indescribable taste that holds your mouth hostage immediately, then sticks around on for hours more.  Best solution, wash that taste away with coffee.

Actually, placing a stroopwafel on top of your coffee is a preferred method for eating.  The carmel filling melts in the center then proceeds out to the outer rim.  After you let it sit for a bit you have a gooey carmel treat.

I tried it this way this morning and I'll admit the aftertaste wasn't as severe as eating them dry right out of the package.  Lesson Learned.

Let the stroopwafel sit for a bit to warm and melt, then enjoy.

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