you know the type. the ones that smell like vanilla, perhaps they have a tang of buttermilk. heck, they could even have blueberries speckled throughout. but the most important trait, the thing my waffles must have that i just cannot seem to possess, is crunchy on the outside warm and on the inside.
im ready, i have all the essentials. fresh eggs, cups upon cups of flour, dairy products galore, vanilla, a stand mixer, brand spankin new waffle iron (thank you niko) even my mixing bowls seem up for the challenge.
im good, i follow directions, my eggs are at room temperature, my waffle iron searing hot. when the fannie farmer cookbook labeled their recipe ’special waffles’ i thought this could be it. not so. the crunch i so crave eludes me. 
can anyone help? do ‘healthy’ waffles exist? can i get that crust and still maintain the soft interior without adding 3 sticks of butter?
these waffles were good. i wouldn’t make them again without adding more salt and vanilla. they just were not crispy enough. but crunchy isn’t for everyone
special waffles the fannie farmer cookbook
- 2 cups flour
- 3 t baking powder
- 1/2 t salt
- 3 eggs, separated
- 1 3/4 C milk
- 4 T butter, melted
- 3 T sugar
turn on the waffle iron. combine the flour, baking powder, and salt in a bowl. in a separate bowl beat the egg yolks well, add the milk and butter. combine the flour and yolk mixture and beat until smooth. beat the egg whites until stiff, but not dry. slowly add the sugar, beating constantly. mix a third of the beaten egg whites gently into batter, then fold in remaining egg whites carefully. spread 1/2 cup of waffle batter into hot waffle iron. bake until golden.
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8 comments ↓
More Heat = Crispy
Chances are, your waffle maker doesn’t generate enough heat to make Belgium style waffles.
Hi! Thanks for leaving me a comment so I could find YOUR blog! It’s great - and if you figure out how to make crispy waffles that are still soft on the inside let me know! Mine turn out crispy and then quickly go soft….and forget about making them ahead of time! Love your blog! Nan
Hmm. My waffles usually come out crunchy on the out side. I use the Betty Crocker cookbook recipe. Maybe its just the luck of my mickey mouse waffle iron.
I am so on board with the CRUNCH! I would like them so much more if they had crunch!!! What is with soggy waffles???
ok, maybe this is crazy, but what about if you toasted them really briefly in a toaster oven, right after they come off the waffle pan? i mean, it’s not a purist approach, but i think you could get it to the right time/temp combination where they would be crunchy on the outside and soft on the inside, right?
Love this blog. It’s just gorgeous. I have to say, I’m with Katy. I discovered the toaster oven trick (not really toasting them, just keeping them in there on a lowish temp — 300F maybe?– to stay warm) when I was making waffles for a (small) crowd, and trying to serve them all at once. The outsides developed a lovely crunch in the toaster oven, and were actually better than the ones that came straight out of the waffle iron — counterintuitive as it might seem.
thanks! yeah, i made soo many waffles that we had some for breakfast this morning. from the freezer to the toaster- and they were great! crunchy, soft, pretty darn good. i guess thats the trick. sometimes fresh isn’t the best i suppose.
We’ll eat waffles crispy and ….soggy! (We’re hiding under the table now)
You great BW photographs should be framed and hung up on the wall!
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