We've been using the Betty Crocker waffle recipe which is crispy, but calls for a whopping 1/2 c. of melted butter. To get a really crispy waffle you need the fat, but I found this recipe is an excellent compromise. While these weren't exactly crispy, they held together and weren't floppy either. The whipped egg whites add volume and you can't beat the miserly 1 T. of oil. Good-bye Betty, hello Eating Well!