[Sca-cooks] wafers was freezing butter

[Johnna Holloway]

Sometimes they stick, especially if you are not using
a newer non-stick iron. With the older irons, grease or
oil every other wafer and see how that works. Liquid or flour
can be added or adjusted. Part of the problem lies in the size of
the eggs. Did you use jumbo's or medium? You can adjust the batter to
get more of a dough. Thickness is often dependant of how thick the iron is.
Krumkakes are generally thinner than the pizelles.
1/2 stick butter equals 4 ounces. That's half a cup.
2 sticks equal 1 cup. Your oil might have been off by a tad.
Yes, butter freezes well. I stock up whenever it's on sale or when
I have the opportunity to shop at the warehouse store.

Johnnae

Stefan li Rous wrote:

> Anyway, I'm wondering if I could freeze some butter or margarine for  
> future "emergencies". snipped
> I ended up making two batches, one using rose water for flavoring and  
> one using orange flavoring. The wafers seemed to go as fast as any of  
> the other desserts. At the end, there was only a piece of a broken  
> wafer left. The rose water ones did seem to disappear a bit faster  
> than the orange ones.
> The main difference that I noted between using Hauviette's and  
> Johnnae's recipe was that Johnnae's wafers were more fragile.  
> Probably because the ratio of sugar was lower. They also stuck to the  
> iron more, but that may have been because of less oil being used than  
> was really needed, which is why I added the extra 1/6 cup which did  
> lessen the sticking.
> Stefan