It’s Monday today, but it’s also the day of the Waffles here in Sweden. And I for one, think it’s a fabulous day. I mean what Monday is complete without dessert? None, thank you very much.Jump to Recipe
There are of course several ways to make waffles. There’s of course the classic waffle. With different, mostly sweet toppings.
In this post, I will give you the classical Swedish waffle recipe and from that, you can make your own versions. And add whatever toppings you like on it. Maybe even ice cream?
I also have a fabulous recipe for a savoury waffle. It’s filled with spinach and cheese. It was originally a recipe I created for Easter, but it works very well now too.
Three waffles same base
Today I’m giving you three different versions using the same base. I made a few ones for dessert with chocolate and berries. Then I made a spinach waffle with mozzarella cheese, basil and an egg. The second one was our savoury favourite at home and it was inspired by this event. It also holds very Swedish flavours. It’s beetroot, liquorice topped with brie cheese, honey and walnuts.
There are instructions in the recipe notes how to make the savoury waffles.
If you like this recipe and want to make it, please share, or pin it for later or tag me on Instagram if you make it!
Classical Swedish waffles
- 240 gr wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 300 ml milk
- 200 ml whipping cream
- 2 eggs
- 100 ml melted butter
- Mix all of the dry ingredients in a bowl.
- Pour in the milk and whisk until smooth, add the whipping cream and whisk some more.
- Mix the eggs with the batter, one at a time and whisk. Lastly, mix in the butter
- Heat the waffle iron and brush it with a little butter, so the waffles don’t stick to the iron.
- Pour about 100 ml of batter for each waffle into the waffle iron. Bake the waffles for about 5 minutes.
- Serve with whipped cream and strawberry jam.