Waffles 2

Crispy waffles this time. I had owned the crispy waffle iron for years and never used it. At least, that's not quite true. I used it once, but the results were inedible (mostly melted out all over the stove) so that doesn't count.

I thought it was possible that I could use this waffle iron to make waffle ice cream cones, so I searched the internet for crispy waffle recipes. The most hopeful one was this stroopwafel recipe. I had found proper waffle cone recipes before, but they were the things which melted out all over the stove so I wanted an alternative.

Stroopwafels are easy as pie to make.

Dry ingredients into a bowl …

… add butter …

… rub in until breadcrumb-like …

… add egg and milk …

… and work to a stiff dough:

Heat waffle iron …

… take smallish ball of dough …

… flatten slightly and put in hot waffle iron …

… squash …

… cook on both sides

… until done:

See all the goo around the gas burner? That's melted butter, it all melted out of the sides of the iron. I suspect you could use quite a bit less than is in the recipe!

The waffles were too thick to roll into cones (they cracked), but were none the less delicious.

I took most of them to work, and Fabienne, who is Belgian, was delighted. She said they really took her back to her Mum's kitchen.


I made 1/3 of the following recipe, and I didn't do the syrup part. That would have been just too sweet for me.

Original recipe from Stroopwafel Shop.

Ingredients: waffles (12 pieces):   
300g caster sugar
450g butter
3 eggs
3 sp milk
600g flour
cinnamon
salt       

syrup:
600g cane-sugar syrup
300g butter
   
Preparation:
Mix the sugar with the eggs, milk, flour, cinnamon, salt and the butter sliced in pieces. Make 12 small balls.
Preheat the waffle iron. Squeeze a paste ball in the iron. Bake the waffle in about 30 seconds.
Cut the waffle in two thin waffles and spread the waffle with the mix of syrup and butter.