Light and Crispy Waffles

Ingredients

• 250 g Flour (T45 or T55) (Sift before use)
• 50 g Unsalted butter (Melt then let cool to room temperature)
• 300 ml Semi-skimmed milk (Add gradually to avoid lumps)
• 0.5 c. à café Salt (A pinch)
• 1 c. à café Liquid vanilla extract (Can be replaced by the seeds of a vanilla bean)
• 80 g Granulated sugar (To be incorporated in three additions into the egg whites)
• 4 blancs Egg whites (Whisk to stiff peaks)

Instructions

1. Melt the butter

   Put the unsalted butter in a microwave‑safe bowl and heat 20‑30 s until completely melted. Let cool to room temperature.

   Time: PT1M

2. Mix dry ingredients

   Pour the sifted flour into a large bowl, add the salt and vanilla extract (or the seeds of a bean).

   Time: PT5M

3. Add the melted butter

   Add the cooled melted butter to the dry ingredients and mix quickly with the whisk.

   Time: PT2M

4. Add the milk gradually

   Pour the semi‑skimmed milk little by little while whisking to obtain a smooth, slightly thick batter, similar to pancake batter but a bit denser.

   Time: PT5M

5. Whisk the egg whites

   In another bowl, whisk the egg whites. Add the sugar in three parts: one third as soon as the whites become foamy, the second third while continuing, then the final third to achieve firm, glossy peaks.

   Time: PT10M

6. Fold the whites into the batter

   Gently fold in one third of the whipped whites into the batter and mix gently with the spatula. Repeat with the remaining whites, folding without breaking the air bubbles.

   Time: PT5M

7. Preheat the waffle iron

   Turn on the waffle iron and set to medium temperature, about 220 °C, until it is hot.

   Time: PT5M

   Temperature: 220°C

8. Grease the waffle iron

   Lightly brush the plates of the waffle iron with a little melted butter using a brush or parchment paper.

   Time: PT1M

9. Cook the first batch

   Pour a ladle of batter into the center of the waffle iron, close and cook for about 3 minutes until the waffle is golden and crispy.

   Time: PT3M

   Temperature: 220°C

10. Cook the remaining waffles

    Repeat the operation adjusting the amount of batter to fill the molds properly. Each waffle cooks 3 minutes, about 15 minutes for the rest of the batter.

    Time: PT15M

    Temperature: 220°C

11. Rest and serve

    Remove the cooked waffles, let them rest 2 minutes on a rack before serving or keeping warm.

    Time: PT2M

Nutrition Facts

Calories

452

Protein

12 g

Carbohydrates

71 g

Fat

12 g

Fiber

2.5 g

Ingredient Substitutions

• Instead of Flour (T45 or T55): All-purpose flour
• Instead of Unsalted butter: Margarine
• Instead of Semi-skimmed milk: Whole milk, Plant milk
• Instead of Liquid vanilla extract: Vanilla bean
• Instead of Granulated sugar: Cane sugar
• Instead of Egg whites: Pasteurized egg whites

Equipment Needed

• Large bowl (mixing bowl)
• Hand whisk or electric mixer
• Silicone spatula
• Ladle or small batter ladle
• Waffle iron
• Microwave (for melting butter) (optional)
• Kitchen scale or measuring cup
• Parchment paper or kitchen brush (for greasing the waffle iron) (optional)

Critical Steps — Do Not Skip

• Melt the butter and let it cool to room temperature
• Whisk the egg whites to stiff peaks
• Fold the whipped whites gently without breaking them
• Preheat the waffle iron to 220 °C

Chef Tips from the Video

• Use melted butter lightly scented with orange blossom for a unique touch.
• For an even more airy result, sift the flour twice before incorporating.

Troubleshooting

Storage

Refrigerator: Store the waffles in an airtight container for up to 2 days.

Freezer: Wrap cooled waffles in cling film then place in a freezer bag; keep up to 1 month.

Room temperature: Consume within 2 hours if left at room temperature.

Make-Ahead Tips

• The batter can be prepared ahead and kept in the refrigerator for 30 minutes before cooking.
• Cooked waffles reheat quickly in a toaster or oven at 180 °C for 5 minutes.