Thin Waffles
Thin waffles made from just four ingredients, with a batter that leans on eggs and butter instead of milk or leavening. Six eggs and 200 g of melted butter give crisp, rich sheets that cook in about 2 minutes each. Spread the batter so it barely covers the iron and the waffles stay slim. Eat them hot from the iron, or save them to layer into a waffle cake.
Instructions
Crack the eggs into a mixing bowl and add the sugar.
Stir the flour into the egg mixture a little at a time. Then mix in the melted butter gradually, until the batter is smooth.
Heat the waffle iron following the manufacturer's directions, and wait until it is fully hot.
Ladle in just enough batter to barely cover the surface of the iron. Close the lid and cook for about 2 minutes, until the waffle is medium brown, then lift it out.
Repeat with the remaining batter until it is all used up.
Serve the waffles as they are, or stack and layer them to make a waffle cake.
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