Swedish Waffles ("Frasvåfflor")

thin, crispy, & heart shaped, with a side of homemade blueberry jam.

Disclaimer: You’ll need a specific waffle iron for this (I’ve added an Amazon link below just in case!)

I’ve never been much of a waffler person, besides when it comes to Swedish or Norwegian waffles. The main difference between American and Swedish waffles comes down to texture, ingredients, and how they’re served. American waffles are thick and fluffy, thanks to baking powder or whipped egg whites, and are usually eaten for breakfast with butter and syrup. Scandinavian waffles, on the other hand, are much thinner and crispier, traditionally served for fika or as a light lunch with toppings like whipped cream and jam or even shrimp and crème fraîche.

The batter itself varies—some Swedish waffles include eggs, which make them a bit softer, while others skip the eggs entirely for a crispier texture (these are called “fravsåfflor”, which is what I made here). Many frasvåffel recipes also use heavy cream for extra fat, and seltzer water to create that extra light and crisp texture.

Unlike American waffles, which are typically square or round with deep pockets, Swedish waffles are made in a special iron that creates a round waffle with heart-shaped segments. Even though I haven’t lived in Sweden for many years now, we’ve always made sure to keep one of these on hand at home. We’ve gotten most of them from Amazon (this one’s $36 but I’m sure you can find cheaper). While they work fairly well (or well enough, I should say), it took some time to adjust the batter, as I don’t feel like they heat up quite as well as the ones in Sweden.

Tips & Tricks:

• Chilling waffle batter can help create a crispier waffle. When the batter is cold, it slows down the cooking process slightly, allowing the exterior to crisp up more before the inside fully cooks.

Makes: 6 to 8 waffles, depending on size