Ingredients for 5 servings
- 300 g (10.5 oz) of flour
- 1 packet of baking powder
- 2 eggs
- 40 cl (1.7 cups) of milk
- 90 g (3.2 oz) of butter
- 50 g (1.75 oz) of sugar
- 1 packet of vanilla sugar
Recipe: Crispy Waffles
Prep
5 min
Cook
10 min
Total
15 min
Servings
5 serv.
A waffle batter with no resting time and easy to make for a deliciously crispy result! The secret lies in a well-oiled waffle iron and cooking the batter immediately. The eggs create a light, airy crumb while the outside crisps up perfectly. Takes about 8 to 10 minutes per batch to achieve a golden brown finish.
Step-by-step directions
1 Mix the flour with the baking powder then gradually add the milk while mixing well to avoid lumps.
2/ Melt the butter and add it to the flour + milk mixture. Then add the eggs beaten like an omelet and the sugars.
3/ There is no need to let the batter rest, you can use it right away!
4/ Cook the waffles in a well-oiled waffle maker: the waffles should be golden.
5/ Eat the waffles immediately after cooking to keep them crispy.
Chef Patrick's Comment
Good recipe, it could be great by adding brown butter instead of melted butter (roasted almond flavor).
Frequently asked questions
Can I replace butter with neutral oil?
Yes, oil works perfectly fine with the same outcome. Use 70 ml oil for 90 g butter. The result will be slightly less rich in taste, but equally crispy. Choose neutral oil (sunflower or peanut), avoid olive oil.
How do I prevent waffles from sticking to the waffle iron?
Generously oil the plates before each waffle, even if non-stick. A thin coat of neutral oil is enough. If sticking persists, wipe plates dry with a cloth and re-oil. Let the iron heat for 2 minutes before the first cook.
Can I store cooked waffles and reheat them later?
Yes, keep them 2 days in an airtight container at room temperature. To reheat, warm in a 160°C oven for 3 minutes rather than a toaster. They'll crisp up again without drying out. Also freezes well for up to 2 months.
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