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The Belgian, or Brussels waffle, is prepared with a yeast-leavened batter. It is generally, but not always, lighter, thicker, and crispier and has larger pockets compared to other waffle varieties. In Belgium, it is served warm by street vendors, dusted with confectioner's sugar, and sometimes topped with whipped cream or chocolate spread. In America, it is served in the same ways the American waffle is served. Belgian waffles were introduced to America by restaurateur Maurice Vermersch, who sold his Brussels waffles under the name "Bel-Gem Waffles" at New York's 1964 World's Fair. The Belgian variety is "very" different in look and taste then the American one. [wikipedia]