John Myers
Cheese Waffles, Thin and Crispy
The perfect cheese waffles, thin and crispy recipe with a picture and simple step-by-step instructions.
- 50 g Soft butter
- 2 Eggs size L.
- 100 g Flour
- 0,5 tsp Baking powder
- 125 ml Milk
- 0,5 tsp Salt
- 60 g Parmesan very finely grated
- Separate eggs. Beat egg whites until stiff. Whip the butter and egg yolk until creamy. Mix flour with baking powder and sieve. Then stir alternately with the milk into the egg butter mixture. Then fold in the finely grated Parmesan and then the egg whites.
- For the production of the thin waffles you need a smooth waffle iron for ice cream cones or a so-called “cinnamon waffle iron”. Use this to bake the thin wafers in portions until they are golden brown and the moisture in the dough has evaporated. After baking, let the waffle plates cool down on a rack and let them harden. Then (with the cinnamon waffle iron) cut the individual segments apart. With the waffle iron for ice cream cones, bake very small, round waffles individually and let them cool on the grid.
- When all the waffles have been made, place them on a baking sheet and let them dry for about 1 – 1.5 hours in the slightly open oven at 80 °. The above number of people refers to a portion of about 50 pieces.
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