Russian Thin Waffles

Russian Thin Waffles

I always wanted and for a long time I've been planning to make a recipe for classic waffles, like the ones we used to eat as children, filled with cream or ice cream or without filling. They were loved by all the children and, after the walnut shaped cookies, they were the first ones to disappear from the plate with holiday sweets.

As for this recipe, it's the most classic possible. I found it in the recipe book which used to come with the Soviet waffle maker. It's perfect, the waffles are very crunchy, firm, fragrant and tasty. They can be modeled in various shapes - ice cream cones, baskets, waffle cookies or rolls. They can be made beforehand, they stay dry and just as crispy for two or three days.


5 pieces
1 cup
200 g
softened or melted
White flour
180 g
Vanilla Extract
1 tbsp
Sunflower oil
1 tbsp

Step by step

Step 1

Beat well the eggs with the sugar. I used a whisk, not the mixer.

Russian Thin Waffles - Step 1
Step 2

Add the softened or almost melted butter, stir.

Russian Thin Waffles - Step 2
Step 3

The flour comes next, mix well so there aren't any lumps.

Russian Thin Waffles - Step 3
Step 4

At the end, add the oil and vanilla essence, mix.

Russian Thin Waffles - Step 4
Step 5

This is the stovetop waffle iron - wash well with dish soap, then wipe to dry.

Russian Thin Waffles - Step 5
Step 6

Heat well on the stove, then grease with oil. Use a napkin to spread and, at the same time, to absorb the excess oil.

Russian Thin Waffles - Step 6
Step 7

When the waffle maker is well heated, turn the heat to low-medium and ladle out some batter.

It can be from one teaspoon to one tablespoon, depending on the desired size of the waffles.

Russian Thin Waffles - Step 7
Step 8

Close the waffle maker and, within 20-30 seconds, turn it upside down, about one or two times.

They burn very quickly, so it's better to cook the waffles over low heat.

Russian Thin Waffles - Step 8
Step 9

Periodically open and check, to make them as brown as you like.

Russian Thin Waffles - Step 9
Step 10

You'll have to shape the waffles as soon as they are ready. If you leave them for even two or three extra seconds, they will harden and break.

Remove from the iron with a spatula or a knife and give them various shapes.

For example, here I made an ice cream cone. I placed the hot waffle over a glass, turned upside down and held it with my fingers for a while. You can also grab the hot waffle with a towel, so you won't burn yourself.

Russian Thin Waffles - Step 10
Step 11

Here, a beautiful basket will surely be appreciated :)

Russian Thin Waffles - Step 11
Step 12

For this batch, I made baskets and ice cream cones, because the season has just started. We like them with the quick ice cream and various toppings.

Russian Thin Waffles - Step 12
Step 13

They can be easily made in an electric maker as well. The good thing is you don't have to turn them over, they bake evenly on both sides.

My waffle iron has a triangle pattern and is only found in Russia.

If you have one which was inherited from mothers / grandparents, use it.

Russian Thin Waffles - Step 13
Step 14

Here I made cookies. I folded the waffle sheet into 4 and it was like a triangle with a more rounded edge.

Russian Thin Waffles - Step 14
Step 15

You can also make rolls which can be filled with any cream you like, for example, whipped cream.

Russian Thin Waffles - Step 15
Step 16

Here is the batch made with the electric waffle maker.

I recommend the recipe, no matter the device you have. Everyone will like the waffles :)


Russian Thin Waffles - Step 16
Quantity: 1 kg
Prep time: 60 min
Difficulty: intermediate
Ready in: 10 min
Publish date:

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