6 Serves
114 Mins
In a large mixing bowl, whisk together the flour, water, and a pinch of salt until a smooth, thin batter forms.
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TunisianVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
7 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
82 mg / 4,700 mgSodium
98 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Preheat your oblea iron or pizzelle maker and lightly brush the plates with a small amount of cooking oil to prevent sticking.
Pour a small spoonful of batter onto the center of the hot iron, close it firmly, and cook for about 1-2 minutes until the wafer is golden brown and crisp.
Carefully remove the thin wafers using a spatula and let them cool on a wire rack.
Spread a generous layer of arequipe onto one wafer and top with another to create a sandwich before serving.
48
g28
g42
g
Japanese