Homemade Crispy Wafer Rolls

Ingredients

• 2 egg whites
• 50 g powdered sugar (Also called confectioners' sugar.)
• salt (1 pinch.)
• 50 g wheat flour (Sifted.)
• 5 g cornstarch (Sifted together with the flour; also called corn flour starch.)
• 50 ml vegetable oil
• 5 g vanilla extract

Steps

1. 1

   Place the egg whites in a bowl. Add the powdered sugar and pinch of salt. Beat until the sugar has completely dissolved and the mixture looks uniform; there is no need to whip the egg whites to stiff peaks.

2. 2

   Sift the wheat flour and cornstarch directly over the egg-white mixture. Incorporate them with a whisk or spatula until you obtain a smooth, homogeneous batter with no lumps.

3. 3

   Add the vegetable oil and vanilla extract. Mix again until both ingredients are fully incorporated and the batter has a pourable consistency.

4. 4

   Heat a nonstick skillet over very low heat. The skillet should be barely warm, not hot, so that you can spread the batter before it begins to cook.

5. 5

   Pour approximately 1 tbsp of the batter into the skillet. Immediately spread it with the back of the spoon to form a very thin, even layer. The thinner the layer, the crispier it will be.

6. 6

   Once the batter has been spread, you can slightly increase the heat while keeping it low to help it brown evenly. Cook until the edges and base are well browned and the wafer looks dry and firm.

7. 7

   Remove the wafer as soon as it is ready and roll it up immediately while it is still hot. You can roll it around a small stick to give it an even shape; work quickly and carefully to avoid burning yourself, as it will harden within a few minutes.

8. 8

   Repeat the process with the remaining batter, spreading and rolling each wafer while it is still hot. Let them cool completely so they can finish becoming firm and crispy.

Notes

The video indicates that the recipe makes approximately 10 large wafer rolls. You can fill them with arequipe or dulce de leche, chocolate, cream, or hazelnut spread. If using hazelnut spread, preferably place it only at the ends to better preserve the crispy texture. Roll each piece as soon as it comes out of the skillet: once cooled, the batter will break and can no longer be shaped.

Nutrition per serving

• dessert
• sweet
• wafer rolls
• pirulines
• crispy
• skillet-made
• no machine
• easy