Yield: Yields 8 4-inch waffles
This is basically an éclair batter cooked in a waffle iron. The waffles cook up a beautiful golden brown on the outside and are so eggy and soft on the inside—I can’t decide whether it’s more like eating an omelet or a popover. Either way, they melt in your mouth. I used to make these at Cousin John’s Café in Park Slope, Brooklyn, which I owned with my cousin Louis. (He named the restaurant after me.) Cousin John’s, which opened in 1986, is still around, and Louis is still serving these waffles. They are made with bread flour instead of all-purpose to give them the necessary structure to support the eggs and cream.
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