If something makes a traditional holiday in my house it is to bring to the table some wafers or stuffed "neulas" , as we always call them at home. We love them! They are never lacking on the Christmas and Easter table, and we take them out after dessert, along with nougats or tea cakes, at coffee time. They're a perfect sweet bite to end the meal, AND they're so easy to make at home!

In this post you will find the recipe to make traditional wafers . The recipe that we always use at home, and with which you get delicious crunchy waffles, and with that rustic look that you only get with things made at home.

The waffles are ideal for any Sunday, or to present any dessert with charm, from custard or flan to ice cream. Alone or stuffed, they are perfect to accompany coffee.

We take them to the table in different trays: on the one hand alone, and in other trays filled with the most typical stuff that everyone likes:

  • Wafers filled with vanilla pastry cream
  • Cream filled wafers
  • Chocolate dipped waffles
  • Wafers dipped in chocolate and filled with cream

To make some wafers you will only need a crepe pan (the low sides are very good for turning and folding them).

filled wafers


  • ​65 g softened butter to softened point
  • 70 gr egg whites (the whites of 2 eggs)
  • 70 gr pastry flour
  • 45g icing sugar
  • 20ml water


Preparation of the wafers:

  1. Put the crepe maker over low heat to warm up.
  2. In a bowl, first add the eggs and beat with the sugar.
  3. Then we introduce the butter and flour and a couple of tablespoons of water, and we beat everything. You can help yourself with some rods, an electric mixer or put everything in a glass blender. Be practical, you just want to integrate everything well and it's done in a second.
  4. When the crepe has gradually warmed up, raise the heat to medium power, and pour half a ladle of the waffle batter into the crepe. Distribute well*, moving the pan with inclinations towards the different sides, and leave it on the fire until the dough is cooked.
  5. When you see it done, turn with the help of a long crepe spatula, and let the other side cook. As the layer of dough that you have introduced into the pan is very thin, it is done in a few seconds.
  6. Transfer the made dough to a wide surface (I use a cookie sheet), and you should quickly fold the dough, while it is still soft. Watch out, it's hot! You must do it quickly from one end of the dough and roll up making a churro. It works very well to use a chopstick or a pencil, placing it at one end of the dough and wrapping the dough around it.
  7. Repeat the operation with the rest of the dough: put the mixture in the pan, brown it, transfer the made dough to a tray and wrap while it is still hot, forming the wafers.
  8. Let them cool on a cooling rack, so they are crisp.

Wafer filling:

Once cold, decide what you want to fill them with. You can reserve some to present without filling, and others you can:

  • Fill them with whipped cream : in the KitchenAid bowl, pour 250 ml of very cold whipping cream (fresh from the fridge), and start beating with the balloon accessory at high speed (speed 8). When the cream begins to take shape, add 75 g of sugar and continue beating until it has mounted.
  • Fill them with pastry cream : It is very easy to make at home! In this post I tell you how to make pastry cream.
  • Fill them with almond or frangipane cream : a delicious and elegant cream, here is the recipe .
  • Dip them completely in chocolate, up to half the length or just the ends : simply dip them in melted dark, milk or white chocolate, and let cool on a wire rack or tray.

In case of filling them with cream or cream, once the filling is prepared, transfer it to the tank of the De Buyer pressure gun or a pastry bag, and apply the filling to the wafers. Eye! Pressure is needed for the filling, so that it is "pushed" to the other end. In this case, I recommend the pistol because you can take the waffle with one hand and with the other you can comfortably pull the trigger.


  • The waffle dough is very liquid, and you should not overdo it. The idea is to make a thin dough, and you will see that it spreads very well when you want to spread it all over the surface.
  • If you see that the wafer dough is not very liquid, you can add a couple more tablespoons of water.
  • Like when you make crepes, it's hard to get the first waffle right. Surely it will come out thicker than it should, but you will see how practice makes perfect, and little by little you refine.
  • You can make long wafers, the size of a crepe maker if you fill its entire diameter, or make short wafers. To do this, just apply a couple of tablespoons in the pan and make a circle with a small diameter.

Wafers filled with cream or cream



Clàudia said:

Hola Maria, se usan solo las claras, la aclaración es para dejar entender que 70gr de claras correspnden a las claras de 2 huevos, pero se usan solo las claras, miraré de explicarlo mejor. Gracias!! Verás qué ricas salen.


Maria said:

Gracias por la receta!!! tengo una duda, son dos huevos enteros yema y clara, o solo las dos claras? gracias

Claudia said:

Hola Amparo, solo tienes que batirlas un poco, no nos interesa que cojan aire de hecho, así que bátelas lo mínimo para mezclar e integrar el azúcar y añade ya el resto de ingredientes. ¡Espero que las disfrutéis! Gracias por tu interés.

Amparo said:

Muchas gracias por la receta! Las claras se pretende que estén a punto de nieve? Estropéalos la masa si se sobre bate?

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