ragnar roos

[rang'nar ro:s]

Crisp Waffles

Thin crisp waffles without eggs.

In Sweden, waffles are very popular. It is common to serve crisp waffles as a light meal for lunch or dinner, or as a snack.

In fact, Swedes have converted the Christian Feast of the Annunciation to the Waffle-day or "Våffeldagen".

Traditionally, waffles are served together with whipped cream and cloudberry, raspberry or bluebery jam.

I think they make great company to smoked salmon, whitefish roe, sour cream and chopped spring onions.

Ingredients, serves three

160 g all purpose flour (100%)
3g salt (1,875%)
5g baking soda (3,125%)
300 ml heavy cream, whipped (187,5%)
225 ml water, sparkling, ice cold (140,625%)


Mix the dry ingredients in a bowl.
Add the water and whisk to a smooth batter.
Add the whipped cream and mix very gently to a get a puffy result.

Fry the waffles in a hot waffle iron. They should be pretty thin to get a light and crisp result.

Serve the waffles as soon as possible. On a grille, they keep crisp, but they loose some freshness when the cool.


Use ghee (clarified butter oil) to grease the waffle iron to avoid oozing.

if you want egg waffles, replace 20 ml cream and 40 ml water with one medium sized egg.

if you use a non-stick waffle iron, this batter doesn't require greasing the iron.

If you've run out of sparkling water, still water will due, but you may loose some crisp.

I've added the percentages relative to the flour contents of the recipy, should you have to make more or less waffles than what the original recipy makes.