Beat butter, sugar, salt and eggs until creamy. Mix in the flour and water alternately. Season to taste with cinnamon, vanilla sugar or anise powder.
Let the dough soak for a good hour.
Then - portioned with a larger spoon (potato or vegetable spoon) - bake waffles until the desired brown color.
The freshly baked waffles must be processed immediately. The best thing to do is to refill the iron with batter afterwards.
I turn wafer rolls with a piece of broomstick. For the bowls, I slide the waffle into a dessert or cereal bowl. For the croissants I have a cone to wrap them around.
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