Wafer

Name: Wafer
Total time: 35 min
Yield: about 10 pieces
Cuisine: Hungarian
Ingredients: 140 g flour; 70 g icing sugar; 1 tsp vanilla sugar; 2 whole eggs; 1 egg yolk; 35 g melted butter; about 1-1.5 dl milk; butter or oil for greasing the wafer iron

Time: 35 minabout 10 piecesapprox. 100 kcal / serving (estimated)approx. 3 g protein / serving

Homemade wafer is a crisp, thin biscuit that can be filled with cream, ice cream or enjoyed plain. Old recipes used a wafer iron; today an electric wafer or waffle maker works too. Wafers go with cakes and ice cream alike.

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Method

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Mix the flour, icing sugar and vanilla sugar in a bowl. Add the eggs, the yolk and the melted, slightly cooled butter.
Gradually whisk in the milk until you have a lump-free batter as thin as crêpe batter. Let it rest for 15 minutes so the flour swells.
Preheat the wafer iron and grease it thinly with butter or oil. Without a wafer iron you can use a thin, good-quality crêpe pan, or an electric waffle-style wafer maker.
Put a big spoonful of batter in the middle of the iron, close it and bake for 1-2 minutes until golden brown. Put the finished wafer on a rack while hot.
If you want a filling (e.g. chocolate or vanilla cream), roll it up or shape it into a cylinder while still hot, because it hardens quickly. Store the cooled wafers in an airtight tin.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

The batter must be thin so that the wafer bakes thin.
Always grease the iron so the batter does not stick.
Shape the wafer immediately; it hardens within seconds.
In an airtight tin it stays crisp for 1 week.

Frequently asked questions

Can I make it without a wafer iron?

In a thin crêpe pan yes, but the wafer will not be as crisp and has no pattern.

Why did the wafer turn soft?

It absorbed moisture. Store airtight and, if needed, dry it for 5 minutes in a 100 °C oven.

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