Homemade Slovak Christmas wafers: soft from the iron, crisp only once cooled

Tip: tap a step to mark it as done.

1. Mix the batter

   10 min

   Combine the flour, both sugars, cinnamon, and salt. Gradually pour in the milk, whisking to prevent lumps. Stir in the eggs and melted butter. The batter should have the consistency of pourable cream.

2. Let the batter rest

   2 hr

   Cover the bowl and let rest at room temperature for 2 hours. The flour will absorb the liquid, helping the wafers hold together. Stir the batter before cooking and, if it has thickened, thin it with a tablespoon of milk.

3. Preheat the wafer iron

   10 min

   Preheat the wafer iron on a low setting. Lightly grease the plates with oil or a piece of beeswax wrapped in a cotton cloth. The first wafer is usually a test batch.

4. Cook the wafers

   1 hr 15 min

   Pour a ladleful of batter, about 50 ml, onto the center of the plate and immediately close the wafer iron. Cook for 1 to 2 minutes, until the wafer is light golden. Favor a lower heat and a longer cooking time to reduce sticking and browning from the sugar.

5. Let cool

   20 min

   Lift the hot wafer by its edge using a thin knife; your fingers would leave ripples in it. Place it on a flat board and weigh it down with a second board until cool. Store the cooled wafers in a sealed container or bag, as exposure to air would soften them.

Tip: If the wafers stick, lower the heat and grease the plates again; after cooking, clean the plates thoroughly, as sugar left in the grooves makes sticking worse. Serve with honey and garlic on Christmas Eve.

This recipe was translated from the Slovak original: Domáce vianočné oblátky: z oblátkovača idú mäkké a chrumkavé sú až po vychladnutí