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Eolled Wafers

Thin wafers made from a batter of flour, sugar and eggs, baked in a wafer iron and rolled while hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Eolled Wafers

Ingredients

Directions

Prepare the batter

  1. Preheat the wafer iron.

  2. In a bowl, beat the egg yolks and sugar together until well combined.

  3. Gently fold in the beaten egg whites until fluffy.

  4. Add the flour and mix until smooth.

Cook and roll

  1. Place a small spoonful of batter in the hot wafer iron and cook until golden.

  2. Remove from the iron and roll while hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Add richness and bind the batter with the sugar.
Egg whites
Beaten in to lighten the batter and give it airy structure.
Flour
Provides the structure that sets the wafer as it cooks.
Sugar
Adds sweetness and helps the wafers brown to golden.
Butter
Adds fat for flavor and a tender, crisp texture.

The step that matters

Remove from the iron and roll while hot. Wafers become brittle as they cool and cannot be shaped easily, so they must be rolled immediately after leaving the iron while still pliable.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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