Crispy sweet waffles – Frasvafflor
We love waffles. Thin ones, thick ones, soft ones and crispy ones. Buttery ones and less buttery ones – we are yet to meet one we didn't like. But we do have certain types we favour over others. The crispy, Swedish waffles are amongst these. They are lighter and even more delicious, preferably eaten straight from the waffle-iron. These are buttery, crispy-soft, heart-rounds of lovely deliciousness.This recipe is from Bronte's Mother-in-law Eva. Freshly baked waffles, topped with a dollop of jam is just the best way to wind down after a long day spent outside in the snow.These waffles are best if make them as you need them, otherwise they lose their lovely crispiness. And don't stack them – simply make and serve straight away. If you absolutely need to wait, place them in a single layer on a wire-rack and pop in oven for a minute to re-crisp up.You need a heart-waffle iron to make these, which you can buy online. If you use a different type of waffle iron, baking times and yield may vary.
Servings: 16
Ingredients
- 150 grams butter melted, plus a little extra for greasing
- 300 grams plain/all-purpose flour – can be bought here
- 2 teaspoons baking powder
- 1 teaspoon vanilla sugar or extract or use the seeds from 1 vanilla pod/bean – can be bought here
- 250 ml whole milk
- 250 ml water
- cloudberry or strawberry jam/jelly and whipped cream, OR vanilla bean syrup and fresh fruit to serve (optional) – can be bought here
Instructions
- Turn on the waffle iron to heat up.
- Mix all the ingredients together to a smooth batter.
- Brush the waffle iron with a little bit of butter then add a ladle full of batter. Leave to cook until golden brown and crispy, remove and serve immediately.
Equipment
- a heart-shaped waffle iron you can use a different shaped iron, but cooking time and yield may vary
Notes
From the book ScandiKitchen Fika & Hygge by Bronte Aurell, photo by Pete Cassidy. Book available on Amazon or ScandiKitchen.
