Name: Parmesan Wafers
Cook time: 10 min
Total time: 35 min
Yield: Makes 8 wafers
Ingredients: 1 1/2 cups coarsely grated Parmigiano-Reggiano (4 to 5 ounces; do not use a food processor); 1 tablespoon all-purpose flour; Equipment: a nonstick baking pad such as Silpat

Crisp, fragile, practically see-through—no, the subject here isn't a character out of The Devil Wears Prada, but something just as, well, delicious: quite possibly the world's best cheese wafers. Best of all, they couldn't be any simpler to make.

Cooks' note:

Wafers can be made 2 days ahead and kept, layered between sheets of parchment or wax paper, in an airtight container at room temperature.

Recipe notes

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