Fluffy and Crispy Waffles

Ingredients

• 300 g All-purpose flour, sifted
• 1 pincée Salt
• 11 g Baking powder
• 4 unités Egg yolks
• 1 cuillère à café Vanilla extract
• 180 ml Whole milk
• 90 ml Sparkling water (e.g., Perrier)
• 120 g Melted butter
• 4 unités Egg whites
• 50 g Granulated sugar

Instructions

1. Separate the eggs

   Crack the four eggs and separate the whites from the yolks. Reserve the whites in a clean bowl and the yolks in the mixing bowl.

   Time: PT5M

2. Prepare the dry ingredients

   Sift 300 g of flour into the bowl, add a pinch of salt and 11 g of baking powder. Make a well in the center.

   Time: PT2M

3. Mix the batter base

   In the well, add the 4 egg yolks, 1 tsp vanilla extract, 180 ml whole milk, 90 ml sparkling water and 120 g melted butter. Mix until you obtain a homogeneous batter.

   Time: PT5M

4. Whip the egg whites

   With the mixer, beat the egg whites. When they start to foam, gradually add 50 g sugar while continuing to beat until stiff peaks form (the “bird’s beak”).

   Time: PT8M

5. Fold in the whites

   Gently fold the whipped whites into the batter by lifting the mixture with a spatula, using folding motions to avoid breaking them.

   Time: PT2M

6. Batter rest

   Cover the batter with plastic wrap and let rest for 30 minutes at room temperature.

   Time: PT30M

7. Preheat the waffle iron

   Turn on the waffle iron and let it heat for 5 minutes until it is very hot (about 200 °C).

   Time: PT5M

   Temperature: 200°C

8. Cook the first waffles

   Pour a ladle of batter into the waffle iron, close and cook for 5 minutes or until the steam stops escaping.

   Time: PT5M

9. Cook the remaining batter

   Repeat the operation until the batter is exhausted (about 9 waffles, i.e., 3 batches).

   Time: PT10M

Nutrition Facts

Calories

650

Protein

15 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-purpose flour, sifted: Whole wheat flour, Gluten‑free flour (for gluten‑free version)
• Instead of Baking powder: Homemade leavening powder (baking soda + cream of tartar)
• Instead of Vanilla extract: Vanilla bean
• Instead of Whole milk: Semi‑skimmed milk, Plant milk (almond, soy)
• Instead of Sparkling water (e.g., Perrier): Still water
• Instead of Melted butter: Margarine, Vegetable oil (for a lighter version)
• Instead of Granulated sugar: Cane sugar, Erythritol

Equipment Needed

• Mixing bowl (large)
• Whisk or electric mixer
• Flexible spatula
• Kitchen scale
• Measuring spoons (teaspoons)
• Ladle or small measuring spoon for batter
• Waffle iron
• Plastic wrap
• Cooling rack (optional) (optional)
• Clean kitchen towel (optional)

Critical Steps — Do Not Skip

• Separate the eggs without leaving yolk in the whites
• Whip the egg whites to stiff peaks
• Fold the whites gently to retain the air
• Let the batter rest 30 minutes
• Preheat the waffle iron long enough
• Cook until the steam stops

Chef Tips from the Video

• Use very cold sparkling water to maximize crispness.
• Let the batter rest even if you're in a hurry; it improves texture.
• For a richer version, add chocolate chips to the batter just before cooking.

Troubleshooting

Storage

Refrigerator: Store the waffles in an airtight container 2‑3 days.

Freezer: Stack the waffles separated by parchment paper and freeze 1‑2 months.

Room temperature: At room temperature they stay fluffy for 2‑3 hours, then become soggy.

Make-Ahead Tips

• Prepare the batter the night before and keep it refrigerated; the whites can be whipped in the morning.
• Cooked waffles can be frozen and reheated in a toaster or oven.