In the Ardennes, the tradition was that we cook, sometimes during the evenings but especially for the New Year, crispy and golden wafers. Made before this date, they were distributed to family and friends on the 1st of the year. These delicacies were made in cast iron “wafer makers” which fitted over the openings in the top of the huge wood-burning cooker which then sat in the middle of the kitchen.

Wafer recipes were many and varied. Here is one of many: Les Gaufrettes de R'vin

Ingredients (for about 50)

  • 2 eggs
  • 60g blond vergeoise
  • 60g brown vergeoise
  • 60g of fine sugar
  • 1 packet of vanilla sugar
  • 100g of butter
  • 280g of flour
  • ½ tsp baking powder

Preparing the wafers

The day before:
Beat the eggs in the bowl.
Mix them with the four kinds of sugars.
Cream the butter and mix it in the bowl.
Add flour and baking powder. To mix together.
Leave the dough for 24 hours in the fridge.

The same day :
Roll walnut-sized balls of dough.
Lightly butter the wafer mold.
Place the dumpling on the plate and crush it between the two irons.
Cook 1 to 2 minutes
Place the cooked wafers on a shutter (cake rack)
These wafers, once cooled, can be stored in a tin for about 2 weeks.

Enjoy your meal everybody !

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