An edible wafer is made by pouring liquid batter into a heatable baking mould comprising two plates. The baking mould is closed by snugly interfitting the plates with the dough between them. Only a vent opens to the outside, so steam created inside can escape. The wafers are baked under pressure and made individually, one after the other. The dough is rolled out and continuously run through a fryer so the product lacks the desired structural detail and low moisture content. The wafer is composed of a tightly wavy layer, termed a “corrugated layer.” The wafer can be made as a finely structured durable baked good with high dough content and no regions of dough buildup so that it is cooked all the way through to meet the highest standards of homogeneity and uniformity.