Korean Street Waffle (Crispy Folded Waffle with Jam and Cream)
Stop stirring the batter as soon as the large lumps disappear, because overmixing makes the waffles chewy. Check the iron from 3 to 4 minutes and take the waffle out when the steam has subsided, the surface is golden, and it releases easily. Rest it on a cooling rack for 1 minute before spreading jam over one half and spooning on the cream, since a plate traps steam and makes the bottom soggy.
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Crisp waffles are spread on one half with strawberry jam and whipped cream, then folded over to eat by hand.
Read more
Each one is filled and served right away, before the warm waffle softens the whipped cream.
Ingredients
Instructions
- 1
Combine 130g cake flour, 28g sugar, 4g baking powder, and 1g salt in a bowl and whisk together until uniform.
- 2
Reserve 2 g of the 22 g melted butter for greasing the plates.
Whisk the remaining 20 g with 1 egg and 120 ml milk in a separate bowl. Gradually stir into the dry ingredients and stop once the large lumps disappear.
- 3
Preheat the waffle maker according to its instructions and brush the plates lightly with the reserved 2 g butter.
Add enough batter for the iron, close it, and check from 3 to 4 minutes. Remove when steam has subsided, the surface is golden, and the waffle releases easily. Repeat with the remaining batter.
- 4
Transfer the waffle to a cooling rack for 1 minute to let surface moisture escape.
Putting it directly on a plate traps steam and makes the bottom soggy.
- 5
Divide 40 g strawberry jam and 120 g whipped cream among the cooked waffles.
Spread jam over one half of each waffle and spoon the cream on top.
- 6
Fold in half or cut in half and serve immediately.
The whipped cream melts quickly so serve as soon as it is assembled.
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