the paste into hollow puffs. A large amount of
water and some fat are brought to the boil in a
pan, the flour is added, and the mixture stirred
and cooked over low heat until it forms a
cohesive ball of dough. Several eggs are then
beaten sequentially into the dough until it
becomes very soft, almost a batter. This paste
is then formed into balls or other shapes and
baked in a hot oven or deep-fried. As with the
popover, the surface sets while the interior is
still nearly liquid, so the trapped air coalesces
and expands into one large bubble.
An Early French Waffle Recipe
Waffles of Milk or Cream
Put a litron [13 oz/375 g] of flour in a
bowl, break in two or three eggs and mix
together while adding some cream or milk
and a pinch of salt. Add a piece the size of
two eggs of freshly made cream cheese, or
simply soft cheese from whole milk, and a