Fruit Crêpe-Style Egg Waffles

Ingredients (Approximately 4 servings)

• 200ml Egg Waffle Batter
  
  • 70g Cake flour
  • 15g Tapioca starch
  • 5g Custard powder
  • 2.5g Baking powder
  • 50g Sugar
  • 1 Egg
  • 60ml Water
  • 2 small cups Evaporated milk
  • 10g Unsalted butter
  • A small amount of Vanilla extract
  • 1g Salt (optional)
• Fruits of your choice (strawberries, grapes, mango, etc.)
• 200ml Whipped cream (firm)

Instructions

1. Prepare the egg waffle batter by sifting the cake flour, tapioca starch, baking powder, and custard powder.
2. Add sugar and salt.
3. Mix in the egg, evaporated milk, melted butter, and vanilla extract. Stir well, then gradually add water while mixing.
4. Sift the batter again and refrigerate for at least 30 minutes.
5. Attach the egg waffle plate, turn off the main unit, plug in the power cord, and turn on the power switch to preheat the egg waffle maker.
6. When the preheating light (green) turns on, open the main unit and pour in the batter.
7. Hold the top and bottom handles and spread the batter evenly across the plate. Cover the lower plate completely but avoid overfilling.
8. Close the lid and lock the handles. After about 10 seconds, flip the main unit over.
9. Tilt the main unit about 45 degrees on all sides for about 2 seconds each to distribute the batter evenly.
10. Keep the unit flipped, unlock the handles, and bake for about 1.5 minutes. Then flip again and bake for 2 more minutes.
11. Once baked, open the main unit with the logo side facing up and remove the waffles using wooden chopsticks.
    
12. While still warm, shape the waffles into ice cream cones and let them cool on small paper cups.
13. Pipe the whipped cream into a mountain shape and decorate with bite-sized fruits.

* You can open the main unit during baking to check and adjust the cooking time.
** If making another batch, wait 3-4 minutes for the machine to preheat again before adding more batter.
*** To add chocolate chips, pour half the batter into the lower plate, add the chocolate chips, then cover with the remaining batter.