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Dessert

Wafees Without Yeast

A thin, crisp wafer made from clarified butter, eggs, sugar, flour, and cream, baked on buttered irons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Wafees Without Yeast

Ingredients

Directions

Make the batter

  1. Rub the clarified butter into a cream.

  2. Add the egg yolks and sifted sugar, mixing well.

  3. Slowly incorporate the fine flour and cream.

  4. Whip the egg whites until stiff and fold into the mixture.

Bake and finish

  1. Bake the wafers using buttered irons.

  2. Sprinkle sugar over the wafers when done.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Clarified butter
Provides fat that makes the wafers rich and tender.
Egg yolks
Add richness, color, and binding to the batter.
Fine flour
Forms the structure that holds the wafers together.
Cream
Adds moisture and softness to the batter.
Egg whites
Whipped to foam, they add lightness and help the wafers rise.
Sugar
Adds sweetness and helps the wafers brown on the surface.

The step that matters

Folding in the whipped egg whites. Egg whites must be whipped until stiff and folded in gently. Overbeating can make them grainy and dry, while stirring vigorously deflates the air bubbles that give the batter its lightness.

“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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