The waffle recipe in the last (before 2006) edition of the Joy of Cooking
has options to use a little, medium or a lot--2 sticks--of butter. We use
the 2 sticks option whenever we're feeling indulgent and want a crispy
waffle. Be sure your waffle iron is hot enough, too. I would stay away
from oil, becuase I'd think it would act as a crust tenderizer.

Good luck--


"peter" > wrote in message
news:FzMvh.3542$li4.3359@trndny08...
> I'm trying to make something similar to a waffle. I want the browned part
> to be crunchy/crispy. But no matter how long I heat it, it remains spongy,
> even when burnt. The ingredients are pretty generic:
>
> all purpose flour
> baking powder
> corn starch
> milk
> water
> egg
> sugar
>
> Is there something I need to add or remove to make it crispy?
>