Title: Stroopwafel
Content:  A stroopwafel (literally "syrup waffle") is a waffle cookie made from two thin layers of baked dough joined by a caramel filling. First made in the Dutch city of Gouda, stroopwafels are popular throughout the Netherlands and the former Dutch Empire and are a well-known Dutch dish.
Title: Waffle
Content:  Stroopwafels are thin waffles with a syrup filling, which originated from the Dutch city of Gouda. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of batter are put on the waffle iron. When the waffle is baked and while it is still warm, it is cut into two halves. The warm filling, made from syrup is spread in between the waffle halves, which glues them together. They are popular in the Netherlands and Belgium and sold in pre-prepared packages in shops and markets.
Title: List of Dutch inventions and innovations
Content:  A stroopwafel (also known as syrup waffle, treacle waffle or caramel waffle) is a waffle made from two thin layers of baked batter with a caramel-like syrup filling the middle. They were first made in Gouda in the 1780s. The traditional way to eat the stroopwafel is to place it atop of a drinking vessel with a hot beverage (coffee, tea or chocolate) inside that fits the diameter of the waffle. The heat from the rising steam warms the waffle and slightly softens the inside and makes the waffle soft on one side while still crispy on the other.
Title: Stroopwafel
Content:  According to Dutch culinary folklore, stroopwafels were first made in Gouda either during the late 18th century or the early 19th century by bakers repurposing scraps and crumbs by sweetening them with syrup. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels from somewhere between 1810, the year he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles. Stroopwafels were not found outside Gouda until 1870, by which point the city was home to around 100 syrup-waffle bakers. After 1870 stroopwafels began to appear in other cities, and in the 20th century, factory-made stroopwafels were introduced. By 1960, there were 17 factories in Gouda alone, of which four are still open. Today, stroopwafels are sold at markets, by street vendors, and in supermarkets, and since 2016 United Airlines has been serving stroopwafels as a breakfast snack on its domestic flights. As a former Dutch colony, Indonesia also inherited the dish. It is locally known as wafel setrop or wafel sirop and is often eaten with sweet dressings such as honey and sirop.
Title: Stroopwafel
Content:  A stroopwafel's wafer layers are made from a stiff dough of flour, butter, brown sugar, yeast, milk, and eggs that has been pressed in a hot waffle iron until crisped. While still warm, the waffles have their edges removed with a cookie cutter, which allows the remaining disc to be easily separated into top and bottom wafers. A caramel filling made from syrup, brown sugar, butter, and cinnamon—also warm—is spread between the wafers before the waffle is reassembled. The caramel sets as it cools, thereby binding the waffle halves together.
Title: Stroopwafel
Content:  Cookies similar to the stroopwafel may be found in parts of the Netherlands. Wafers with honey instead of syrup are sold as honingwafels, and cookies with a caramel syrup are sold as stroopkoeken. Crumbs of stroopwafels (trimmings from manufacturing) are also sold in candy cones. A thin wafer with a sugar filling is widely known in northern France, particularly in Lille. This local waffle is known as the gaufre fourrée lilloise, which consists of two thin wafer waffles filled with cassonade sugar and vanilla. A recipe for such a waffle with vanilla filling first appeared in 1849, in the workshop of the renowned patisserie, Maison Méert, from Lille. Waffles with a filling date back to the Middle Ages, as the famous guidebook for married women, Le Ménagier de Paris, compiled in 1393, already includes recipes of waffles with a cheese filling.
Title: Rip Van Wafels
Content:  Rip Van Wafels is an American food manufacturer credited with popularizing the stroopwafel in the United States. The company manufactured two thin waffle pastries melded together with a sweet syrup center, aka a syrup waffle.
Title: Waffle
Content:  production of waffles with potato starch, which increase the stability of the waffle and protect them from sticking to the iron. Belgian-style waffles were showcased at Expo 58 in Brussels. Another Belgian introduced Belgian-style waffles to the United States at the 1962 Seattle World's Fair, but only really took hold at the 1964 New York World's Fair, when another Belgian entrepreneur introduced his "Bel-Gem" waffles. In practice, contemporary American "Belgian waffles" are actually a hybrid of pre-existing American waffle types and ingredients and some attributes of the Belgian model. Even as most of the original recipes have faded from use, a number of the 18th and 19th century varieties can still be easily found throughout Northern Europe, where they were first developed.
Title: Potato waffle
Content:  Potato waffles are a potato-based savoury dish in a waffle shape. They are common in the United Kingdom and Ireland and are also available in some other countries, including Australia, Canada and United States. They are made of potato, oil, and seasonings. They are sold frozen. They may be baked, grilled, or fried, and are used as a side dish, often together with sausages or bacon, or as a snack food. The leading brand is Birds Eye, who introduced the item in 1981.
Title: Waffle
Content:  Croffle (a compound word of croissant and waffle) is a dessert where croissant raw paper is baked in a waffle pan and eaten with ice cream or maple syrup. The chewy taste of the waffles makes it fun to eat them like a croissant. If you eat cream cheese through the square holes of the waffle with the thick butter scent of the crew, the taste and fun seem to be the combination of the croissant and waffles. It is a popular dessert in Korea. On the Internet, jokes about "the greatest invention of the Covid-19 Age" spread. There are various types of croffles that utilize various toppings such as basil, corn, cheese and so on. It is also popular with people because it is easy to make and eat at home. The beginning of Croffle is the cafe “Le Petit Parisian” in Dublin, Ireland. According to the Irish newspaper Dublin Gadget reported on July 20, 2017, Louise Lenox, a baker at the café in Camden Street, Dublin, first created a menu called Croffle. 

Question: Verify the following claims with "True" or "False": Stroopwafels, which are made of vegetables, originated from India.
Answer: False