Lacy Parmesan Wafers – Marcella The Cheesemonger International Guilde des Fromagers
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Lacy Parmesan Wafers

Lacy Parmesan Wafers

Lacy Parmesan Wafers

Lacy Parmesan Wafers*

The Washington Post, May 9, 2007


These delicate, crisp wafers, served at the Inn at Little Washington, are incredibly simple to make and perfect to nibble with a glass of champagne. They can be made in advance, stored between layers of wax paper and kept in an airtight tin.

Makes about 48 three-inch wafers


  • • 8 ounces freshly grated quality Parmesan (Parmigiano-Reggiano or Grana Padano) cheese (in shreds; do not use finely grated cheese)


Preheat the oven to 350 degrees. Line a large baking sheet with paper towels.

On a nonstick baking sheet or one lined with a Silpat (silicone) sheet, place 2 teaspoons of cheese in a little mound. Using the back of a teaspoon, press the mound into a circle about 2 1/2 inches in diameter. Repeat, keeping about 1 inch of space between each circle. Bake for 4 to 6 minutes or just until the wafers are golden brown. Allow them to cool on the baking sheet until they have set, then transfer to the paper towel-lined sheet to drain a bit. Use paper towel to wipe down the Silpat between bakings. Store between layers of wax paper in an airtight container until ready to serve.

Recipe Source:

From Chef Patrick O’Connell. Copyright Washington Post 2007

20 calories, 1g fat, 1g saturated fat, 4mg cholesterol, 72mg sodium, n/a carbohydrates, n/a dietary fiber, n/a sugar, 2g protein.

*The Lady and the Executive Chef at her store will be making these and demoing them with copies of the recipe available with the cheese shredded and ready to purchase.

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