I prepared 150g of waffle mix and 135g of milk. Stir evenly with a whisk so that no raw powder can be seen.

I put some cooking oil on the waffle pan. It was only recently discovered that the waffle can be baked without stains by applying soft melted butter instead of cooking oil.

Pour the dough so that you don't see the uneven shape. If there's too much, it'll overflow, so be careful. If it's not enough, it doesn't have a perfect waffle shape. You have to turn it over right after you close the lid so the dough doesn't harden, so the front and back come out the same. It's normal to flow while baking, and the waffle shape is perfect when it flows lightly. If you don't have enough dough, it's not pretty because there's no waffle on one corner.

It says to flip it over and take it out when the light comes on, but if you want to make a more crispy waffle, set the switch to medium and bake it for a little longer until it is golden. While baking, open the lid slightly and blow away the moisture to make it more crispy.

The food processor made the whipped cream for the waffle. When making fresh cream, be careful that the fresh cream is cold. You need to get it out of the fridge.. And when you whip whipped cream, you need to add 10% sugar of the amount of whipped cream to make it easier to whip.

When you turn it around, the liquid becomes dry at some point and creates a soft cream. Check the whipping status by opening it from time to time. If you turn it too little, it'll drip down. If you turn it too much, it becomes dry and later the fat breaks off and becomes like butter. Lift it with a spatula and stop when the tip is slightly curved and soft like silk.

Put whipped cream in a piping bag, gather the cream in the front, and decorate it on top of the waffle.

Put fruits and ice cream as much as you wantSprinkle sugar powder and it's done!