These are really lovely waffles. They are light, delicate, and fluffy on the inside. They are wonderfully crispy on the outside.
And yet, I hesitated to share the recipe with you. In fact I ran a poll on Instagram asking everyone if I should share the recipe with you all, despite the fact that one ingredient is rather decadent, making this a not-really-healthy recipe to share. This kind of goes against everything I stand for. Not that I don’t mind indulging every once in a while. I just don’t want you to think that the direction of this blog is veering away from healthy and practical. But it was a whopping 99% to 1% in favour of sharing something not all that healthy! So, in the end, it may be your fault I am sharing this recipe!! ;D
Yes, this recipe is impractical. It is really indulgent. But it is all natural. It is amazingly delicious. And it is not low-fat.
These wonderful waffles contain just four pretty natural ingredients. Pastry flour, sugar, salt, and…whipping cream. Yep, whipping cream. This recipe is not for the faint of heart. But I contend, since these are totally treat waffles, and you will probably be scheduling a 5 mile jog later in the day, then this recipe is not going to kill you. These are not your weekly waffles. They are for those special brunches, that time company is over, or when you are making breakfast on your anniversary.
Liege or Belgian Waffles require an overnight proof in the fridge, since the batter contains yeast. The rest in the fridge will help the batter develop better. And yes, the end result is a crisp outside and a light, airy inside. But this Swedish Crispy Waffle recipe surpasses them in the crispy exterior factor. And they are still totally fluffy and light inside. And there is no resting or overnight proofing required. So there is no planning for these babies. You can actually wake up in the morning, discover that it is a snow day because of the crazy blizzard happening outside, and decide then and there that it will be a Swedish Crispy Waffle morning.
How to make these waffles: This recipe is so very easy. It is truly as simple as mixing water, flour, salt and sugar to form a light batter. Then you will whip the cream to soft peaks, and fold it into the batter gently. It should be fully combined but not over-mixed. Then you will heat your waffle iron as per the instructions on your model, and brush it lightly with some melted butter or spray it with non-stick veggie spray. This is what I usually do, just because I’m lazy. But I wouldn’t be surprised if the butter lends a hand in making the outside even more crispy. This recipe makes enough for two people, or twice fills the waffle iron completely. Of course this does depend on your waffle maker.
Speaking of waffle makers, yes, I have a normal, electric waffle iron- the kind that makes a big round consisting of four smaller units. But for these waffles, I pulled out my Nordicware hand held, stove top waffle iron. It is heart shaped and is simply adorable. Using one of these is quite easy. Just let in warm up on a burner over medium to medium-high heat. Once totally warmed through on both sides, spray the insides gently, and fill with batter. Close it and let it cook till set on one side. This should take around 5 minutes per side, depending on what your heat is set at. Don’t set it too high, it is better to have it closer to medium, so that the outsides don’t burn before the interior is cooked through. Once the one side is set, just flip and cook the other side. Again, don’t rush it, don’t have the heat too high. Once both sides release and there is a lovely golden hue to the outside, you are ready to release them. With this iron, the two portions separate via the hinges, so I just remove the top, and the hold a plate to the side containing the waffle and flip it out.
Of course you can top your waffles with whatever floats your boat. I had some frozen cherries from last summer just begging to be used, as well as some frozen currants. So I just topped mine with warmed up berries and sugar. Jim is a purist and only wants maple syrup. But hey, why can’t you have both? These would also be amazing topped with ice cream, whipped cream (like you need more!) and a drizzle of chocolate or caramel sauce!
This recipe comes from The Nordic Baking Book by Magnus Nilsson. I’ve been devouring the pages, getting immersed in Scandinavian baking. So many fresh approaches to baking, and so many recipes I have never heard of! I can’t wait to share a few more that caught my eye and my tastebuds!
So, enjoy these lovely waffles. Just enjoy them responsibly! A little whipping cream is good for the soul. Or at least the psyche!
Swedish Crispy Waffles
Light and fluffy on the inside. Crispy on the outside. And they come together in mere minutes, as opposed to many yeasted waffles which require overnight in the fridge. These are truly a treat waffle, as one of the main ingredients is whipping cream!
- 1 1/2 cups (180 grams; 6 1/2 oz) soft wheat flour (I used pastry flour)
- good pinch of salt
- good pinch of sugar
- 1 1/4 cups (300 ml; 10 fl oz) whipping cream
- melted butter for brushing the iron I did use veggie spray
Pour 3/4 cup plus 1 tbsp (200 ml; 7 fl oz) of water into a mixing bowl.
Stir in the flour, salt and sugar to form a batter.
In a separate bowl, whip the cream to soft peaks. You can use a whisk if you want a bit of a work out, or a handheld mixer.
Fold the whipped cream into the waffle batter. It should be fully combined but not overmixed.
Heat your waffle iron to the proper working temperature. Don't set it too high.
When it is ready, brush with some of the melted butter on both sides.
Spoon in half the batter and spread appropriately.
Cook until nice and golden.
Repeat with the remaining batter.
Serve with more whipping cream(!!) and fruit, or with jam and yogurt, or with maple syrup.
This is enough batter to fill a traditional waffle iron twice. Depending on the size of your waffle iron, this may change.
The recipe comes from The Nordic Baking Book by Magnus Nilsson