• Home


0 0

Share it on your social network:

Or you can just copy and share this url


50 grams unsalted butter soft
140 grams granulated sugar
1 lemon juice and zest
180 grams cake flour
50 grams egg
80 millilitres heavy cream 35%
1 dash kirsch eau de vie, non sweet
20 millilitres dry white wine
1 piece waffle iron with shallow plate for wafer
  • Medium




This recipe is actually from my mother. Throughout the year, but especially around Christmas time, she used to borrow the ”wafer iron” from my grandmother and produced those thin, sweet crisp wafers. After they wafers have cooled on a rack, they were stored in airtight containers for up to a month. In dry, relative humidity free, Switzerland, they stayed crisp and fresh. Problem was, it was never really proven, that the wafers could be stored that long, as my brother, my sister and my dad usually ensured the wafers were eaten while fresh and crisp.

  1. In a mixing bowl, beat the soft butter and the sugar light foamy. Add the flour and all other ingredients gradually and gently mix into a smooth, fairly soft dough.
  2. Cover up well and refrigerate for at least 3-4 hours.
  3. With a tea spoon make little dollops of about 12-15 g (approximate ½ oz) per piece. Place one of the dollops (depending on the size of your waffle/wafer machine you might fit more) on the well preheated, waffle surface.
  4. Close the upper lid and bake the wafers under pressure for 1 to 1 ½ minutes or until golden brown.
  5. With a spatula lift the wafer of the iron surface and place onto a wire rack to cool.

Note When the wafers are hot off the iron, they are soft and can easily be molded. Place in a muffin mold to make wafer baskets or roll into a cone for ice cream cones or roll tightly into a “cigar”. When cool, these wafers can be dipped, coated or otherwise decorated with chocolate and nuts for additional garnishes.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

Recipe Reviews

Average Rating:
Total Reviews: 5

We are huge fans of ice cream in my family and we all know that good ice cream is not complete without tasty, crispy wafers! I make them according to your recipe now and everybody, young and old loves them! So, my parents and my kids are saying hi, chef Thomas!


Omg this was so tasty and crispy and just great. Big thanks to you and your mom for this recipe. I loved the way they turned out, and it was really easy to make them. And the house smelled amazing too! I just love such easy and quick recipes that instantly make you happy!


I served these wafers two ways. First one is usual crisps with ice cream, the second option is freshly made soft wafers with berries and chocolate cream!


We used to make wafers at home, too! Nice variation, must be delicious.


I have made this wafers for my son's birthday party and served it with ice cream and strawberry. All the kids enjoyed the dessert!!

Homemade apple pie recipe
Homemade Apple Pie Recipe by Chef Paul Suplee
Hollandaise Sauce with Asparagus
Hollandaise Sauce Recipe
Homemade apple pie recipe
Homemade Apple Pie Recipe by Chef Paul Suplee
Hollandaise Sauce with Asparagus
Hollandaise Sauce Recipe

Add Your Comment