Frasvåfflor - Crispy Swedish Waffles
These waffles should be served immediately to keep their crispy texture. Serve them in the classic way with your favourite jam and whipped cream, or with ice cream and berries. My son can't stop eating these slathered in Nutella and with a scoop of ice cream.
They can also be served lukewarm as a small starter topped with smoked salmon and horseradish cream, or perhaps a dollop of sour cream topped with chopped red onion and caviar or bleak roe, a sliver of lemon and a sprig of dill.
This recipe makes 10-12 waffles:
3 dl whipping cream
50 g butter
3 dl plain flour
2 dl carbonated water
Whip the cream until stiff. Melt the butter and let it cool.
Mix flour with the bubbly water until there are no lumps.
Mix in the cream and the melted butter.
Heat up your waffle iron. Brush lightly with butter. Pour 3/4 - 1 dl of batter on the iron (depending on the size of your iron) and bake until golden in colour.
Place the baked waffles on a grid so they don't go limp and serve as fresh as possible.