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Crispy waffles in a waffle iron

Crispy Waffle-Iron Waffles

For the lucky owners of that wonderful gadget — the electric waffle iron! Waffles can be thick and soft, like Belgian waffles. Or they can be thin and crisp — the kind many of us remember from childhood, baked by our grandmothers and mothers in an electric waffle iron. Those thin, crispy waffles are exactly what this recipe makes.

katushafin

Recipe author

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Composition / ingredients

Servings:

Flour

100

Sugar

Butter

Egg

Vanilla (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 6 g

Fats 28 % 21 g

Carbohydrates 64 % 48 g

404 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

Step 1:

Gather your ingredients for the waffles. This amount made me 8 waffles about 4 inches (10 cm) across.
Step 2:

Put the butter in a heavy-bottomed saucepan and melt it over low heat on the stovetop. You can also use other methods, described below.
Step 3:

Add the sugar to the warm butter. Whisk until the sugar fully dissolves — the heat melts it fairly quickly.
Step 4:

Add the egg to the butter. Check first that the butter isn't too hot, or the egg may scramble. Mix the egg and butter until smooth.
Step 5:

Add the flour and the vanilla.
Step 6:

Whisk everything into a smooth, even batter.
Step 7:

Preheat the waffle iron according to its manual. Mine is a very old, Soviet-era electric waffle iron — it may not be pretty, but it bakes beautifully! I don't grease it; there's enough fat in the batter, and nothing has stuck to it in ages. Do whatever suits your model, though. Spoon in the batter a tablespoon at a time. Use a bit less for smaller waffles and a bigger yield.
Step 8:

Bake the waffles for a few minutes, until golden. Open the iron carefully — it's very hot! Lift each waffle out with a spatula. Straight off the iron it's soft like a pancake, but as it cools it turns firm and crispy. You can roll these into a cone or tube — but do it right after baking, while the waffle is still soft and warm; wait too long and it'll crack.

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
You can melt the butter in the microwave (on the right setting — check your appliance's manual) or in a water bath. To use a water bath (double boiler): you'll need two containers of different sizes. Fill the larger one with water and set it on the stove. Rest the smaller one on top so it's submerged about halfway, and add the cut-up butter. The boiling water will melt it; stir gently to speed things up. As soon as the butter is fully melted, take it off the heat.
Important: all waffle irons are different. You may need to lightly grease the plates with a high-smoke-point oil before the first waffle to keep it from sticking.
Each waffle iron model heats differently, so you can only nail down the exact time by trial. It might take you just 30 seconds, or it could take 2–3 minutes. Adjust the baking time in the recipe to fit your own iron.