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Vafler

3 recipes · Bakning

3 vafler recipes from the “Big Cookbook,” in the bakning category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Waffles I

    Crisp waffles from 2.5 dl sour cream, 5 dl sour milk, 2.5 dl water, 400 g flour, 60 g melted butter, salt, and 35 g sugar; Erken emphasizes that the waffles must be spread out on a rack after cooking.

  • Waffles II

    Waffles of 2.5 dl sour cream whipped to a foam, 300 g flour, 2 tsp baking powder, 3 eggs, salt and 1 dl water, baked in a hot greased waffle iron; from Erken's Stor kokebok 1914.

  • Waffles III

    Waffles III from Erken's Stor kokebok 1914: stiffly whipped sour cream with sugar, cardamom, salt, eggs and wheat flour, baked in a greased waffle iron and served with sugar.