Roy d'Espagne Waffle with Brussels Sprout Puree

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A modern twist on Belgian waffles, featuring a delicate vanilla batter paired with a savory Brussels sprout puree for a sophisticated café-style treat. This Belgian-inspired recipe (vegetarian), ready in about 32 minutes, layers all-purpose flour, sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 Belgian cuisine 380 cal/serving

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Ingredients

1 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1 tsp vanilla extract
2 large eggs
1/2 cup whole milk
1 cup, finely chopped Brussels sprouts
2 tbsp unsalted butter
1/4 cup heavy cream

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Instructions

Step 1: Whisk 1 cup all-purpose flour, 1/4 cup sugar, and 1 tsp baking powder in a bowl. In a separate bowl, beat 2 large eggs with 1 tsp vanilla extract, then add 1/2 cup whole milk and mix until smooth. Combine wet and dry ingredients until just combined—do not overmix.
Step 2: Heat a waffle iron to medium-high (350°F), lightly grease with butter, and pour 1/2 cup batter per waffle. Close lid and cook for 3-4 minutes until golden and crisp.
Step 3: While waffles cook, steam 1 cup chopped Brussels sprouts until tender (about 8 minutes), then blend with 2 tbsp butter and 1/4 cup heavy cream until completely smooth and creamy.