Line 2 baking sheets with parchment paper. Spoon level teaspoons of the batter onto the prepared baking sheets, about 4 inches apart. Using an offset spatula, spread the batter into 3-inch rounds. Bake until golden, about 10 minutes. Cool for 1 minute, then transfer the tuiles to a rack with a spatula. Cool the baking sheets between batches by running the undersides under cold tap water and drying thoroughly before replacing the parchment. Repeat with the remaining batter.