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Swedish Crispy Waffles
Light and fluffy on the inside. Crispy on the outside. And they come together in mere minutes, as opposed to many yeasted waffles which require overnight in the fridge. These are truly a treat waffle, as one of the main ingredients is whipping cream!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Ingredients
- 1 1/2 cups (180 grams; 6 1/2 oz) soft wheat flour (I used pastry flour)
- good pinch of salt
- good pinch of sugar
- 1 1/4 cups (300 ml; 10 fl oz) whipping cream
- melted butter for brushing the iron I did use veggie spray
Instructions
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Pour 3/4 cup plus 1 tbsp (200 ml; 7 fl oz) of water into a mixing bowl.
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Stir in the flour, salt and sugar to form a batter.
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In a separate bowl, whip the cream to soft peaks. You can use a whisk if you want a bit of a work out, or a handheld mixer.
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Fold the whipped cream into the waffle batter. It should be fully combined but not overmixed.
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Heat your waffle iron to the proper working temperature. Don't set it too high.
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When it is ready, brush with some of the melted butter on both sides.
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Spoon in half the batter and spread appropriately.
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Cook until nice and golden.
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Repeat with the remaining batter.
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Serve with more whipping cream(!!) and fruit, or with jam and yogurt, or with maple syrup.
Recipe Notes
This is enough batter to fill a traditional waffle iron twice. Depending on the size of your waffle iron, this may change.
The recipe comes from The Nordic Baking Book by Magnus Nilsson