Help with Crispier Outside

[mishilani]

I have a waffle recipe that I am wanting a crispy outside finish but need it to be thin enough to spread. I could cut down on the milk/water ratio but it's already a super thick batter. It's a savory recipe with cheese in the batter so I can't increase the sugar either. Right now it's yummy but soft on the outside and flattens out instead of holding full shape. Any suggestions to try?