How versatile is waffle batter? Just ask Bart Vandaele, chef and owner of Belgian restaurants Belga Cafe and B Too. “We’ve had beef tongue waffles, waffles with cheddar cheese and fried quail, goat cheese waffles, waffles stuffed with crab and topped with saffron,” he lists. “We’ve been serving savory waffles for so long it’s not fashionable to me anymore.” To many diners, the idea is still novel.