Makes about 12
150 g [5,3 oz] flour (2 1/2 dl/0,5 pt)
2 dl [0,4 pt] cold water
1 pinch of salt
75 g [2,6 oz] butter or margarine
4 dl [0,8 pt] cream
Frying: In old fashioned iron on the oven top: 2-3 min. on each side. In an electric iron 1 1/2 – 2 minutes.
 Whisk flour, water, salt and melted, cooled butter until smooth.
 Whip the cream and mix it in.
 The waffles get crispier if the batter is left for 1 hour in refrigerator before frying.
 Heat the waffle iron and brush it with melted butter before frying the first waffle if the iron has not been used for some time. Fry the waffles on low heat.
 Server the waffles directly from the iron or place them side by side on a grid while frying the rest. If you place them on top of each other they will loose their crispiness.
 Serve with sugar, jam, fresh or frozen berries and if you like, whipped cream or sour cream.
Note: The whipped cream in the batter can be replaced with un-whipped sour cream, but the waffles will not get as crispy as with whipped cream.