Step-by-step recipe for homemade waffle tubes with filling — crispy thin wafers baked on a waffle iron and three cream options. The waffle tube batter uses just 4 simple ingredients: butter, eggs, sugar, and flour. Each wafer bakes in 2 minutes and rolls into a perfect tube while still hot. Plus three filling recipes for waffle tubes: classic dulce de leche (boiled condensed milk), silky pastry cream, and whipped cream with fresh berries. This traditional waffle roll recipe is perfect for holidays, afternoon tea, or any time you crave a crispy, cream-filled treat.
Instructions
Prepare the Butter
- 1
Cut butter into pieces and melt over low heat or in the microwave. Important — the butter should be fully melted but not hot. Let it cool to room temperature (around 40–45°C / 105–115°F).
Egg Mixture
- 2
In a deep bowl, crack 5 eggs and add sugar.
- 3
Beat with a mixer or whisk at medium speed for 3–4 minutes until the mixture becomes fluffy, pale, and doubles in volume.
- 4
Add vanilla seeds (or vanilla extract) and mix in.
Combine the Batter
- 5
In a thin stream, pour the melted butter into the egg mixture, continuously folding with a spatula from bottom to top — to preserve the fluffy structure.
- 6
Sift the flour directly into the bowl through a fine sieve — this prevents lumps.
- 7
Gently fold with a spatula until you have a smooth, even batter. The consistency should resemble thin sour cream — flowing off a spoon in an even ribbon.
Baking
- 8
Preheat your waffle iron (a classic thin one, for wafer tubes) and lightly grease with oil before the first waffle.
- 9
Place 1–1.5 tablespoons of batter in the center of the waffle iron. Close and press down.
- 10
Bake for 1.5–2.5 minutes (depending on the model) — until the wafer is evenly golden.
Rolling the Tubes
- 11
Carefully remove the hot wafer using a spatula or fork.
- 12
Immediately, while the wafer is still hot and pliable (you have 10–15 seconds), roll it around a wooden stick or the handle of a wooden spoon into a tight tube.
- 13
Hold for 5–7 seconds until the tube sets its shape, then gently slide it off.
- 14
Place on a wire rack to cool. If a wafer has already hardened, return it to the waffle iron for 5 seconds — it will become pliable again.
Repeat
- 15
Continue with the remaining batter. You can bake 1–2 waffles at a time (depending on the size of your iron). This amount of batter yields 15–20 tubes.
Filling (Optional)
- 16
Once completely cooled, fill the tubes using a piping bag: dulce de leche, pastry cream, or whipped cream with berries all work beautifully.
- 17
Serve filled tubes immediately — they are best enjoyed fresh and crispy.
Chef's Notes
The batter can be prepared in advance and stored in the refrigerator for up to 2 days — let it come to room temperature and stir before using. Empty tubes keep for up to 5 days in an airtight container (not in the fridge!). Don't fill tubes in advance — moisture from the cream will soften them. If your waffle iron sticks, add 1 tablespoon of vegetable oil to the batter.
