Before heading off on holiday again for a bit, I’m revealing a recipe for ultra-crispy waffles, super simple to make, which I discovered during lockdown (and I thank Christophe Michalak for sharing his recipe). Here, no need for baking powder or resting time (unlike my previous waffle recipe, just as excellent). Fancy making waffles for the afternoon snack? You make waffles, that’s it! Yes, yes, 30 minutes of waiting isn’t the end of the world either, but when you have a greedy 3-year-old at your heels who wants waffles right-here-right-now, it can come in handy.
The only small drawback perhaps (and even then) is that in this recipe, there are egg whites whisked to stiff peaks. That’s what brings softness to the waffles. That said, with a little electric whisk, it takes 2 minutes (no need to get the KitchenAid out for that). And it’s also a way to use up leftover egg whites.
Verdict? To start with, the batter is different, thicker. It really surprised me the first time, because with my other waffle recipe, I can easily fill the holes of the waffle iron by pouring the batter. Here, that’s not really possible. So I pour a small ladleful of batter into the centre of each plate and close it. That’s why I get this funny waffle shape ???? They may be a little less thick than the others, but they’re incredibly light and crispy. Recipe approved, then!
Ingredients & method
2 components · Full recipe
Waffle batter
Ingredients
- 165 g (5.8 oz) milk
- 135 g (4.8 oz) butter
- 155 g (5.5 oz) plain flour (T55)
- 1 pinch of salt
- 90 g (3.2 oz) egg whites (about 3 whites)
- 15 g (0.5 oz) sugar
- a little vanilla extract (or a sachet of vanilla sugar)
Method
1
In a saucepan, combine the milk and butter and heat over low heat (to about 55°C / 131°F). The butter should melt but the mixture must not boil, otherwise you’ll change the liquid quantity and therefore the recipe…
2
In a bowl, place the sifted flour and salt.
3
Pour the milk and melted butter mixture over the flour in 3 stages, mixing vigorously with a whisk. You will get a fairly dense batter, but it should be smooth and homogeneous. Then add the vanilla extract (I add a small teaspoon) and mix again.
4
Whip the egg whites to soft peaks, gradually adding the sugar.
5
Finally, gently fold the whipped egg whites into the waffle batter. If they are not too stiff, the folding will be easier.
Baking the ultra-crispy waffles by Christophe Michalak
Ingredients
- None
Method
1
Grease the waffle iron with a little oil and start preheating.
2
Pour a small ladle of batter onto each section then close the waffle iron and cook for a few minutes (adjust to your own waffle iron). Ideally, flip the waffle iron halfway through for a more even bake. The waffles should be nicely golden (« late August tan colour », as the chef would say).
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