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
3 sp milk
600g cane-sugar syrup
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.