Every Sunday morning throughout my childhood, my father took my sister and me to the Jardin d’Acclimatation, a charming amusement park for children with structures to climb, goats to feed, carousels and bumper cars. It was quite the SuperDad thing to do: my sister and I had a blast of course, and I imagine my mother treasured those hours of weekend tranquillity.
Between an Enchanted River boat ride (I will forever remember the unique smell of stagnant water and weeping willows) and a game of Whac-a-Mole (we called it boum-tap), we were allowed a treat at one of the park’s snack outlets.
Whatever the age, everyone loves the idea of a freshly made waffle, and gets wide-eyed like a child when the golden squares materialize from the iron.
And this is where I developed my taste for the kind of light waffles one finds at fun fairs in France: crisp on the outside, creamy soft on the inside, steaming hot in the cold winter morning air. All kinds of toppings were proffered — whipped cream, chocolate sauce, chestnut cream — but we favored the generous sprinkling of confectioner’s sugar that left the tips of our noses white.
I haven’t bought a waffle like this in years, though I have sometimes been tempted by the smell wafting from the stands on Paris’ Grands Boulevards, or the one propped up against the carousel where I take my own son now. But as I researched recipe ideas to use my spiffy waffle maker, I found this good-sounding formula on a blog written by food stylist and writer Isabelle Guerre.
Said recipe, along with the author’s helpful tips, has largely lived up to its promise. I’ve made it so many times since that I know it by heart, and it takes me barely ten minutes to whip up the batter. I enjoy making it when we have friends coming over in the afternoon: whatever the age, everyone loves a freshly made waffle, and gets wide-eyed like a child when the golden squares materialize from the iron.
(I’ll note that this kind of waffle batter is simply a thicker crêpe batter with leavening added, which means it can be cooked in the skillet to make pancake-ish crêpes if you have a child who, because he’s two and a half and opposition is his job, insists he wants a crêpe, not a waffle.)