Frasvåfflor - Crispy Swedish Waffles
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 (we recommend giving it a few seconds to cool down, if you can contain your waffle-appetite for that long!). These are buttery, crispy-soft, heart-rounds of lovely deliciousness.This recipe is from my (Bronte) Mother-in-law Eva. Freshly griddled 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 (at your own crispness-losing risk).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.
Ingredients
- 100 g butter melted
- 300 g plain flour
- 2 tsp baking powder
- 1 tsp vanilla sugar (optional)
- 250 ml whole milk
- 250 ml water
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.
Notes
Good luck! Do let us know how you get on - we'd love to see pictures of your creations.
Picture credit to Pete Cassidy - from the ScandiKitchen Cookbook.
