Crispy Swedish Waffles, or Frasvåfflor, are light in texture and delicious served with jam and a bit of fresh creamJump to Recipe
Brief History of Swedish Waffles:
Våfflor (waffles) are extremely popular in Sweden. Swedes have been eating våfflor since at least the early 1600s! Originally Swedish waffles were square, but now they are usually made into heart shapes and served with jam or fruit and whipped cream. Swedish waffles are thinner than a classic Belgian-style waffle and do not contain yeast. Waffles are particularly popular in Sweden on Våffeldagen, or “Waffle Day” on March 25th every year. Apparently this tradition started because in Swedish the Christian feast day, Vårfrudagen (Our Lady Day), sounds a bit like Våffeldagen. Swedes decided to celebrate Vårfrudagen by making waffles!
Våffeldagen was a very important day for Swedes of the past who were living off the land. The day marked the start of the growing season and the better availability of eggs and milk. Two main types of waffles emerged in the culture: äggvåfflor (egg waffles) and frasvåfflor (crispy waffles). Egg waffles were more substantial and eaten at more abundant times, but crispy waffles have their own delicious qualities.
My Crispy Swedish Waffles are a bit of a hybrid of both. They are light and crispy but do have an egg for a binder. The egg can certainly be omitted for a more traditional preparation!
The crucial piece of equipment needed for waffle making is obviously a waffle iron! In times past, including in my grandparents and greater grandparents days, hand-held waffle irons would be heated in a fire to bake the waffle batter. Today we have the luxury of endless versions of electric waffle makers with temperature controls and lovely surfaces. Below is my well-used heart shaped iron.
This recipe for Crispy Swedish Waffles is pretty straightforward. Whisk together dry ingredients and add melted butter, milk, vanilla and the egg if desired. I always lightly spray my waffle iron with cooking oil and then fill with the batter.
These waffles seem to turn out perfectly every time, and the hint of vanilla produces the most delectable aroma while they cook! Be sure to cook them long enough to be nice and crispy on the outside and deep golden brown.
It is traditional to serve these waffles with jam and whipped cream, but we grew up eating them with butter and Michigan maple syrup as well! It is best to make only as many waffles as you want to serve in the moment to keep them crispy, however they can also be cooked and frozen. Just pop them in a toaster oven or on a baking rack in a large oven to heat and recrisp. Enjoy!!
Crispy Swedish Waffles
- Waffle Iron
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups whole milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 egg, whisked (optional)
- In a large mixing bowl whisk together the flour, sugar, baking powder and salt.
- Add the milk, melted butter, vanilla and egg (if using) to the dry ingredients and whisk until smooth.
- Lightly oil and preheat the waffle iron (I use a high setting for ultimate crisping)
- Fill the heated iron with batter according to your manufacturer's instructions.
- Cook the waffles until deep golden brown and crisp.
- Serve immediately with jam, fruit and whipped cream or keep waffles crisp in a warm oven until serving.
Tips for Success:
- The batter can be mixed ahead of time and stored covered in the refrigerator for several days.
- It is best to just cook as many waffles as you will be eating in the moment to keep them crispy.
- If desired, waffles may be cooked and frozen. To reheat, put the frozen waffles in a toaster or conventional oven set at 350 degrees until crispy and hot.