Kniepertjes, a beloved Dutch treat, are thin, crisp waffles traditionally enjoyed around New Year. Originating from the northern provinces, these delicacies symbolize the “unfolding” of the old year. Here’s how to make them at home.
Ingredients
- 200g (1 cup) granulated sugar
- 200g (1 ¾ cups) all-purpose flour
- 100g (½ cup) unsalted butter, melted
- 2 large eggs
- 100ml (scant ½ cup) whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Special Equipment
- A waffle iron, preferably one designed for thin waffles (a pizzelle or kniepertjes iron is ideal).
Instructions
- Prepare the Batter
In a large mixing bowl, whisk the eggs and sugar until the mixture is light and creamy. Stir in the melted butter, vanilla extract, and milk until smooth. - Add Dry Ingredients
Gradually sift in the flour and salt, stirring continuously until the batter is well combined and smooth. Let the batter rest for about 15 minutes to allow the flavors to meld. - Preheat the Waffle Iron
Heat your waffle iron according to the manufacturer’s instructions. Lightly grease the iron if necessary to prevent sticking. - Cook the Kniepertjes
Pour a small amount of batter (about 1 tablespoon) onto the center of the hot waffle iron. Close the iron and cook for 1–2 minutes, or until the waffle is golden brown and crisp. - Shape the Waffles
Immediately remove the waffle from the iron and shape it while still warm. For traditional kniepertjes, leave the waffle flat. For “rolletjes” (rolled waffles), quickly roll the waffle around the handle of a wooden spoon. Allow it to cool and set in the desired shape. - Repeat
Continue cooking and shaping the waffles until all the batter is used.
Serving Suggestions
Kniepertjes can be enjoyed plain, but they’re even better served with whipped cream, powdered sugar, or filled with sweet treats like chocolate or jam.
Storage
Store cooled kniepertjes in an airtight container to maintain their crispness. They can be kept for up to a week.
