If you are in a rush, you can skip beating the egg whites separately. I used to do this, but now I am convinced it is worth the extra effort. To make wheat waffles, use wheat flour instead of white flour and use honey instead of sugar.
These waffles are like pound cake and are served at room temperature for dessert plain or with fruits and ice cream.
These are my favorite waffles. Since yeast is used as the leaven, there is no strong baking powder taste. Also, since I usually make wheat waffles the extra time that the dough sits gives the whole wheat flour a chance to absorb more water making a moist waffle.
This recipe comes from my great aunt Alverna Virtue. She baked them in a 13 X 9 inch pan instead of a cookie sheet and used an icing instead of butter frosting. When we visited the farm, they were available at every meal: breakfast, lunch, and dinner. They were the highlight of the trip.
Crepes are like pancakes--there are different styles in each region. All are good. They're just different. This is the recipe my mother-in-law who is from Brittany uses. Adding water to the dough makes it so the dough forms little holes in it. The crepe is also moist. The more typical crepe from the Paris region is dry and papery.
The wheat used has a great effect on how the bread turns out. I make the bread most often with half hard white spring wheat and half hard red spring wheat. The blend gives a nice blend of flavor and dough performance.
France could not stomach wheat bread when she was pregnant with Truman, so I got pretty good at making white bread. It is amazing how good homemade white bread tastes compared to store bought bread.