Medieval wafers with "snow".
(printout version recipe July/August 2005 (1 pagina A4).

For 24 thin wafers:

200 gram (1 2/3 cup) flour or (1 1/2 cup) finely grated white bread (without crust)
100 to 200 gram (3 1/2 to 7 fl.oz) butter
2 eggs
100 gram (1/2 cup) sugar (because I like it, but 30 gram (2 TS) also suffices)
1,5 decilitre (2/3 cup) white wine
1 tsp. each of ginger and cinnamon
1/2 tsp. salt
2 Tbsp. rose water 

Preparation in advance: Melt the butter without browning it. Temper eggs, wine and rose water, add the molten butter. If you want to make the wafers into rolls you'll need 200 gram butter, if you leave them flat 100 gram is sufficient.
Mix flour, sugar, powdered ginger, cinnamon and salt. Pour in the liquids whilst stirring, and keep stirring until you have obtained a smooth batter.

Preparation: Heat a waffle iron with plates for thin wafers. If you have an authentic waffle iron you'll have to heat it on a coal fire or maybe a barbecue. If you have an electric one, just plug it in and switch to "on". Grease the inside of the irons with a little butter. 
Spoon some of the batter on one of the irons and squeeze the irons shut. Bake the wafers to a nice golden brown colour (my electric waffle iron takes about four minutes). 
Open the iron, remove the waffles, cut them and roll them if you want to. Do this straight away, when the wafers are still pliable. When the wafers have cooled they are more or less hard and crispy. 

To serve: With "snow" (see below).
Wafers are at their best when eaten whilst they are stil fresh. You could reheat them in an oven at moderate temperature. Do not use the microwave oven, the wafers will become soft.

Snow or Whipped Cream:

1/8 litre (1/2 cup) whipping cream
1 Tbsp. sugar
1 Tbsp. rose water

Whip the cream to a fluffy comsistence. Use a whisk or an electric mixer (when using an electric mixer, do not whisk at full speed or you'll end up with butter instead of whipped cream). You may even use a small stick with split ends if you want to!
Once the cream is whipped, add sugar and rose water.

Enjoy!