(Editor's Note: As of 2/27/01 ingredient quantities were adjusted for this recipe. It now works wonderfully.)

　　If you want to make savory waffles, add about 3/4 cup finely grated Parmigiano Reggiano or hard sheep's milk cheese and omit the sugar.

　　

Ingredients

Makes batter for about ten 4- by 4-inch waffles

　　5 large eggs, separated

　　1/4 cup sugar (optional)

　　1 cup (250 milliliters) milk

　　Sea salt

　　2 cups (270 grams) all-purpose flour

　　4 tablespoons (60 grams) unsalted butter, melted and cooled

　　

Step 1

1. Whisk the egg yolks and the sugar (if using) then whisk in the milk and 1/2 teaspoon salt. Whisk in the flour quickly to make a smooth batter, then quickly whisk in the melted butter. Whisk the egg whites with a pinch of salt to soft points, and fold them into the batter.

　　

Step 2

Let the batter sit for 1 hour, then make the waffles following the waffle iron manufacturer's directions. The batter will keep very well overnight.