Crisp Waffles

breakfast cream waffle

Magnus Nilsson

Makes 10 waffles

Source

Ingredients

1¼ cups weak (soft) wheat flour (6½ ounces)

Generous pinch of kosher salt

Generous pinch of sugar

1¼ cups cream

Melted unsalted butter (for brushing)

Method

Pour ¾ cup + 1 Tbsp. water into a large bowl. Stir in flour, salt, and sugar to form a batter.

Using an electric mixer on medium-high speed, whip cream in another large bowl until soft peaks form; fold into batter (it should be fully combined, but not overmixed).

Heat waffle iron to proper working temperature and brush very lightly with butter. Pour in a suitable amount of batter and cook until waffle is nice and golden. Repeat with remaining batter.