Ingredients
130g all-purpose flour
4 to 5 large eggs
1/2 cup (120ml) whole milk
1/2 cup (120ml) water
115g unsalted butter
1 tbsp sugar
1/2 tsp salt
1 tsp vanilla extract
Instructions
Cook the base: In a saucepan, combine the milk, water, butter, sugar, and salt. Heat over medium until the butter melts and the liquid reaches a gentle simmer.
Form the panade: Remove from heat, add the flour all at once, and stir vigorously until the mixture comes together into a cohesive dough ball and pulls away from the pan's sides.
Cool slightly: Let the mixture sit off the heat for 3 to 5 minutes so it cools enough to avoid scrambling the eggs.
Incorporate eggs: Beat in the eggs one at a time, followed by the vanilla extract, stirring thoroughly after each addition until the batter is smooth, thick, and glossy.
Cook: Ladle into a preheated, medium-hot waffle iron. Bake for 5 to 6 minutes without opening the iron prematurely, allowing steam to escape and the exterior to crisp while the egg custard sets inside.
