Crispy Cheese Wafers

My 11-year-old son loves anything with fresh Parmesan cheese most of all. So for no other reason, I made him these Crispy Cheese Wafers as a mid-day snack. As you can imagine, he was ecstatic and ate at least half of the wafers (probably 1,000 calories). I give the wafers 4-stars, but my son gave them 5.

Homemade cheese crackers; not your average cheez-its.

The recipe is here.

Notwithstanding the great outcome, I do not believe that the recipe is up Cook’s Illustrated usual high standards. The recipe said that 1-pound of grated Parmesan cheese would make 30 wafers (2 tablespoons per wafer), but I only needed 6 to 7 ounces. Also, the directions say to wipe out the skilled between batches (4 wafers per batch; 8 batches total), so that 1 teaspoon of butter initially placed in the skillet was not nearly enough. Eventually the skillet became so caked with cooked on cheese, that I had to completely wash it after about 5 batches. Also the description of a “pinch of cornmeal sprinkled over a 3-inch area of the pan” is terribly imprecise, and I needed at least 2 pinches (about 1/4 teaspoon). Finally, I wonder if it would have been better to try it in a non-stick skillet, though the recipe just calls for a regular skillet.

But keep in mind, despite all the shortcomings, they were between 4-and-5-stars.

Rating: 4-stars.
Cost: $3.
How much work? Low.
How big of a mess?  Low.
Started: 1:00 PM.  Ready:  1:40 PM.

 

 

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