Wafers
Serves 24 · 2 of 5 items checked · 3 aisles
Dairy & Eggs
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Pantry / Durable
Spices & Seasoning
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Archive recipe
Thin, crisp batter wafers baked on an iron and served with wine, cream, or fruit.
Wafers were baked on hinged irons over the fire and eaten with sweet wine or syllabub. They were the standard finish to a feast, light enough to be eaten after a heavy meal.
The dish
2 of 5 items checked
Serves 24 · 2 of 5 items checked · 3 aisles
Whisk flour, cream, sugar, and a little cinnamon into a thin, smooth batter.
Beat in an egg and let the batter rest for half an hour.
Heat a wafer iron over the fire and grease it lightly.
Pour a small spoonful of batter into the iron, close it, and bake on both sides until the wafer is pale gold and crisp.
Slide the wafer onto a rack to cool and repeat with the remaining batter. Serve with sweet wine.
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