Wafer Rolls with Boiled Condensed Milk (in a Pan)

by Editorial Staff

If you do not have a waffle iron, and eating crispy rolls oh as a hunt is not a problem! Delicious waffles can be cooked in a pan! Greased with boiled condensed milk and rolled into tubes, these waffles will become a wonderful dessert for all those with a sweet tooth!

Cook: 25 minutes
Servings: 3

Ingredients

For filling and serving (optional):

Boiled condensed milk – 12 tbsp
Powdered sugar – 0.5 tbsp

Wafer Rolls with Boiled Condensed Milk (in a Pan)

Instructions

Break eggs into a deep bowl, add sugar, salt and vanillin. Beat the eggs into a lather with a whisk or mixer.
Melt the butter – either in a saucepan over low heat, or in the microwave (in a ceramic or glass bowl without gilding and metal, at a minimum power of 2-3 doses for 10-15 seconds, stirring each time). Then let the melted butter cool. Pour the cooled melted butter into the egg mixture. Beat with a whisk or mixer for about 10-15 seconds.
Then pour over the flour. Knead to a homogeneous dough. The consistency of the dough will turn out to be not thick, but pouring: it will flow from the spoon like pancake dough.
Grease the frying pan with a little vegetable oil and heat well. Pour 1-1.5 tablespoon into the bottom of the pan. spoons of dough and spread to make a thin cake like a pancake. Fry the waffle over a low-medium heat for about 30-40 seconds. Then turn over and grill until golden brown.
Transfer the finished waffle to a plate and immediately, without being distracted by the preparation of the second waffle, grease with boiled condensed milk. Gently roll the filled waffle into a tube. In this way, fry and roll the rest of the waffles. In total, I got 12 wafer rolls with condensed milk.
Put the finished waffles on a plate “house” and sprinkle with powdered sugar. Wafer rolls with boiled condensed milk are ready to serve.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.