Recipe: Wafers

Sure, they need at least two hours of resting, but that's where the magic happens: the baking powder and resting time make all the difference. You get a light texture, crispy outside, fluffy inside, miles away from those dense waffles you find everywhere. Season-wise, waffles work best in autumn and winter, when mornings are cold and you want something warm. Eggs and butter are better in winter, richer. Honestly, a waffle fresh from the iron, still smoking, with a spoonful of chestnut cream or drizzled honey, that's already a small luxury. For sweet toppings, it's straightforward: icing sugar, cocoa, jam, honey, maple syrup, whipped cream. Everyone picks their favourite. But what most people don't know is you can make them savoury too. Skip the vanilla sugar, cook plain waffles, and serve them warm with smoked salmon, crème fraîche, maybe even salmon roe. Always surprises, completely different from the sweet version. With sweet waffles, stick to coffee or hot chocolate. With the savoury salmon version, a Chablis or dry Sancerre works well. The acidity plays nicely with the smoked flavour and fresh cream.