3 1/2 sticks of butter
2 cups sugar
7 to 8 eggs; medium or large
4 1/2 cup flour
Soften butter until nearly melted, but not quite; cool. Beat eggs. Add sugar gradually. Add butter. Add flour a little at a time, mixing thoroughly after each addition. Refrigerate dough several hours.
Cook on waffle iron until light golden brown (not too dark!). Use a heaping tablespoon of dough on each section of waffle iron grid, or use a larger “blob” of dough in center of iron. Separate sections when cooked.
Recipe can be doubled. Galettes keep well in a covered tin.
Yield: 1 batch
Source: Kris Faria 09/24/96 in Cooking Echo