Chaffles recipes thread
 

Can we have a thread for Chaffles recipes? (Please add your own.)

A chaffle is a low-carb / keto friendly waffle made of one scrambled egg and a sprinkling of shredded cheese, which is the standard 'base' recipe. You will need a mini personal waffle maker, which you can find at amazon for about $10 shipped. I just got mine and made my first chaffle and OMG I am hooked now!

To make the original chaffle, you need only 2 ingredients: About one ounce of your preferred shredded cheese, and one egg, beaten. Heat up your mini waffle machine and spray it with oil when it is hot. Sprinkle on half of your shredded cheese onto the griddle. (This layer of cheese on each side, which touches the hot griddle, is what gives it a crunchy finish, YUM!) Pour in the beaten egg. Sprinkle on remaining cheese and close the lid. You'll know it's ready when there is a brown crispy look to it. That's it! Make 2 and you have 'bread' for whatever you like!

I'm thinking of all of the different kinds of chaffles we we can make, from savory 'breads' to sweet desserts. They make a great piece of 'bread' for just about anything. BLT's, Ham Sandwiches, Burgers.... even as just a sweet dessert item, like cinnamon sugar chaffles. Chaffle-churros! :agree:

So here goes:




Pumpkin Chaffles: (Makes 2 chaffles)

1/2 oz Cream cheese
1 large Egg
1/2 cup Mozzarella cheese (shredded)
2 tbsp Pumpkin puree
2 1/2 tbsp Erythritol
3 tsp Coconut flour
1/2 tbsp Pumpkin pie spice
1/2 tsp Vanilla extract (optional)
1/4 tsp Baking powder (optional)

Mix everything together. Heat up your waffle maker, and spray it with oil after it's hot. Pour in half the ingredients. When no more steam comes out, it's done. Continue with remaining batter. That's it!



Garlic Parmesan Chaffles:

1/2 cup Mozzarella cheese (shredded)
1/3 cup Grated Parmesan cheese
1 large Egg
1 clove Garlic (minced; or use 1/2 clove for milder garlic flavor)
1/2 tsp Italian seasoning
1/4 tsp Baking powder (optional)

Mix everything together and pour into hot waffle griddle that you have sprayed with oil.




Chocolate Oreo Chaffles

INGREDIENTS

1 Egg
1 1/2 tbsp Unsweetened Cocoa
2 tbsp sf sweetener
1 tbsp Heavy Cream
1 tsp Coconut Flour
1/2 tsp Baking Powder
1/2 tsp Vanilla

FILLING

Whipped Cream made by mixing some heavy whipping cream which you've added your favorite sweetener to. Make 2 chocolate chaffles and spread this inside like a giant Oreo, or just make 1 chaffle and top it with this whipped filling.

For those who might perhaps already own a regular waffle iron may I say that you don't "need" a mini. Cheap yes, but another gadget that one perhaps doesn't want. You can make 2 "mini", albeit irregular shaped, by just pouring half the batter in the middle. Or, as I have done, pour the whole lot in at once, and make one large one. Regular waffles have divisions anyway for breaking them apart, if desired. Of course, in this house I am the only one who would such a thing, as DH doesn't "do" cheese, so irregularities are only a concern if I make them so. :-)
As to recipes, I am thinking of using a savory chaffle as a base for leftover Thanksgiving bird (duck, in this instance) in mushroom gravy

My husband doesn't eat cheese either. Or much meat. Or yogurt. OR ricotta, cream cheese, sour cream, bacon, and so he's not dieting with me. Makes this more challenging.

But you are right-- you can certainly use a regular sized waffle iron. I mean, break it into 4 pieces and save 2 in a ziploc. Who cares if your sandwich (or whatever) isn't round? LOL Why not add a little geometry into the recipe? LOL. I just happened to want the mini waffle maker, since it's only me doing this WOE. And also, I am spending half of my time at my mom's, taking care of her after some back surgeries, and I come home for a couple of days and have to go back. So the mini waffle maker fits easily into my backpack, for transporting it back and forth.

I'm going to go heat up some leftovers and have a late lunch and make some kind of cheesy, garlicky chaffle to go with it.

Molly, I didn't mean to disparage anyone for getting one, only wanted to point out that it isn't absolutely necessary. Your reasons for getting one are perfectly valid. Heck, just wanting one is perfectly valid! They are very cute :-)
And reading your DH's list of can't/won't haves, I have to say that my guy's dislike of cheese is easy in comparison.
Best of luck on your forward journey.

Chaffles have been teasing me... thought the mini waffle iron was a must , so..... THRILLED to learn reg is just fine. happy dance.

For me, chaffles are a game-changer. They're great savory. Or sweet. And work well as bread or a bun. The basic recipe is 1 egg and 1/2 cup of shredded cheese, which would make two chaffles.

Check out the technique in this video

The Serious Keto YouTube channel has many videos with chaffle variations

My Chaffle Tools

To make my chaffles consistently, I put the mini-waffle maker on my kitchen scale and then do:

* 10 grams of shredded cheese
* 25 grams of beaten egg (or batter)
* 10 grams of shredded cheese

The cheese on the top and the bottom helps to keep the chaffles firm and crispy. And no overflow of contents making a mess because I eyeballed the amount of filling incorrectly. Oh, and don't stack the chaffles if you make a number of them. It keeps the heat within them and makes them soft. I see some videos where they put them individually on a cooling rack. That helps the cheese crisp up as the chaffle cools.

The fun thing is watching the weight go down as the chaffle cooks, as water leaves as steam. When it hits 40 grams of weight, I know the chaffle is done. :)

I bought this shaker bottle, so I can do a lot of eggs (or batter) at once, to store in the fridge so it's ready to go. With my method of creating the chaffles, it's much easier to dispense 25 grams of egg/batter out of that shaker cup.

I've tried a number of different recipes, but I keep coming back to the basic recipe above. It's savory if I spread some Jalapeno cream cheese on it. Or sweet if I top it with SF maple syrup. I tried making some churro chaffles at one point, making a special batter, but I didn't care for them. It turned out much better to just do the basic recipe and then cut into strips and toss into a Ziploc bag of granulated sweetener and cinnamon. MUCH better.

I typically use an Italian blend shredded cheese. But if I'm doing savory, I might go for a sharp cheddar.

I haven't tried it yet, but the latest version is a "Wonder Bread" chaffle:

https://www.copymethat.com/r/xHZoi0...-bread-revision

I even saw a recipe with a sourdough flavoring added. :)

BTW, this Reddit thread has a "cheat sheet" with a number of chaffle recipes:

https://www.reddit.com/r/Chaffles/c...le_cheat_sheet/

Hi Verbena, oh goodness, no offense taken! I certainly wasn't upset with your comment. And now I am so sorry if my reply came off as snarky! I'm sorry you thought I was miffed!! I definitely wasn't. I think I was just rambling on about the mini waffle maker, and how the small one works for me, since I'm having to spend a lot of time at mom's, taking care of her, and traveling back and forth. I always have to get a ride, since I'm legally blind and have never been able to drive. It's a HUGE inconvenience, and so having a mini machine is great-- I pretty much keep a backpack packed and ready to go, back and forth.... and I had just gotten my mini, and am in love with it. I finally can make 'buns' for a burger!

I'm sorry if you thought I was being rude. My apologies! *I remember your name from years ago, it's so great to see you here, and some of the others are still here too. You guys helped me SO much in the past. And I certainly appreciate everyone's help, and patience! AND support. :-D

OgreZed, wow, you have got this chaffle making down to a SCIENCE! I would have never thought of putting my machine on my scale and watching for the number to go down. I have only read that when there is no more steam coming out, it's done. I am impressed! I am going to try your scale method. I'm pretty obsessed with weighing everything anyways-- so how cool is YOUR method? VERY cool! And thank you so much for those links. I am going to check them out right now and bookmark them. One can never have too many wonderful resources to turn to for help and inspiration and ideas. Thank you!!

Molly, no problem. I wasn't offended; you weren't offended. All is good. I think that's neat that you are thinking ahead when you go to your mom's. Now, if it were me, I probably wouldn't get beyond a hunk of cheese & a piece of salami! :-)

Instead of the flat chaffle, I opted for the bowl chaffle maker. All of the egg batter goes in at once. I like to add sundried tomatoes. The bowl is folded for sandwiches and hot dogs. Of course, here in Mexico, we like tacos, fajitas and taco salad. The bowl is perfect for these also.

i just got a container of pimento cheese..
has anyone tried using it? any thoughts about using it?

There is a waffle machine that makes a BOWL shape?? I've never seen this. Can you provide a link at amazon or somewhere? Where can I get one? I was thinking about tacos too. Thanks Sunnyvmx!

Check out You Tube for videos and recipes. I ordered both chaffle makers from Amazon. The bowl maker arrived, but the flat one was cancelled. They were sold out. I was glad as I was happy with just the bowl. I bought the Dash brand. It seems to spill over more than the flat model. There's no need to spray with oil. The cheese is oily enough to keep from sticking and some thought the spray oil took off the Teflon coating. My friend prefers to use cream cheese. I'm happy to have sandwiches again,but miss pizza so I'm going to try baked cabbage slices with a Bolonese meat sauce and see if that satisfies.

i've watched most of the chaffle videos on Youtube and i like Serious Keto and all his experiments..
was wondering which one you all have gotten a liking to.

I am loving Steve Serious Keto. I could listen to his voice for hours. He's got such a great voice!! And wow, his videos and recipes have helped me SO much. He's definitely up there with my favorite YT'ers.

I just got my Dash mini, and took the basic chaffle for a spin. It was just okay - a little too salty for me, and it tasted too much like the brown part of an omelet that I don't like. Still - boy, did it ever make an awesome dipper for my excess of gravy on my pork tenderloin. :yum: I can see myself doing a hot chicken sandwich type of thing with these. It would also be nice as a chip sub for dipping; maybe just cut them into quarters.

This will be a keeper because of the texture, but I'll need to play with the variations and maybe find lower-sodium cheese.

I also like the fact that they're fast, but not so fast that you can't take your eyes off them. I have time to finish up whatever else I'm cooking, and tidy up.

Next up is Steve's stuffing chaffle.

I am having such a great time watching Steve and his videos. He's got such a great voice! And his videos are great. I am happy I discovered his channel.

If you want a lighter tasting chaffle, try shredded mozzarella. If you want more of a bang, try some pepper jack cheese. Or add in some of your own pepper flakes. The varieties are endless. And like Steve did--adding in some coconut flour and/or almond flour and protein powder REALLY make a difference and make your chaffle more 'bread like.' I am in love with my chaffles!

Eggs have a little bit of sodium in them, but the cheese you use could make a big difference in sodium content.

Did you layer cheese+egg+cheese or make a batter?

I typically use a sharp cheddar for breads and buns and an Italian blend cheese for everything else. The Italian blend is more of a neutral flavor. I prefer it over straight mozzarella.

When I use shredded cheese in any kind of batter, even for a bread dough or a "muffin-in a minute", I always use my Magic Bullet to convert the cheese into a powder. It gives me a better consistency and makes things easier to mix together. From that perspective, the cheese is primarily a protein powder with some fat content. To change the taste, you could replace that with your preferred proteins and fats.

For example, last time I made some chaffles for a sweet application, I cut the cheese in half and replaced the other half with Isopure Zero Carb Protein powder. Mostly to reduce the calories. It worked out great.

I would claim you could almost use any "Muffin-in-a-minute" recipe batter in the Dash mini-waffle maker...? I even have a few cheese biscuit recipes I'm considering trying as waffles.

I used your method with the digital scale. :) Thanks for the tips. I wanted to try that basic one before I started experimenting. I have a MB, so I'll try that with the cheese next time. :thup: That's probably a good way to do a whole brick of cheese at once. I guess I could even freeze it.

I agree about the other single-serving muffin-type recipes - they'll probably work nicely in the Dash as long as the ingredients aren't prone to burning.

I'll definitely watch more of Steve's videos once I'm off for the holidays next week. And, of course, experiment the heck out of the waffle maker. I agree about his voice - what a great speaker. I would have guessed he was a pro broadcaster for a living.

I read the reviews for the mini-waffle maker & most were very enthusiastic. About the time I was thinking I wanted one, I read a couple of reviews that said the top heating unit quit working. Any of you have a problem with that?

Funny that you said that. My latest experiment was to layer:

• One slice of Sargento ultra-slim provolone cheese (10 grams)
• Some chicken salad
• One slice of Sargento ultra-slim provolone cheese (10 grams)

I waited and waited for the light to go out on the waffle maker. Finally gave up and opened it. The cheese was very black, top and bottom.

I'll try it again though. I was hoping to do a kind of crab Rangoon waffle, similar to:

https://www.officiallyglutenfree.co...-crab-rangoons/

The stuffing chaffle gets a big :thup: from me, although I didn't use enough seasoning.

I used dried poultry seasoning, because I was aiming for my mom's stuffing. I have no doubt that the fresh herbs would be really nice, but mom used that old tin of Club House that only got used twice a year. :lol: Gotta be authentic!

That recipe minus the stuffing seasonings has a nice bready texture. A good choice for when I just want something to dunk in soup, chili or stew. The recommendation to use the Magic Bullet for shredding (more like powder-izing) the cheese, then finishing the rest of the batter, makes for a quick cleanup. And somehow, this has lessened the saltiness of the mozza that was a real turnoff at first.

So this is a definite keeper.

That's great to know! I'm going to try this recipe myself now that you can verify that it is really good. I'm just out of seasoning right now. Thanks for letting us know how it turned out, Kristine! Happy Holidays to you and your family.

They are cute - which is why I finally got one. It's a very retro-looking green. And small enough for my small kitchen.

Anyway - I'm going to buy some mozzarella today to try the basic chaffle with lc clam chowder tomorrow (also an experiment). The recipes all say to spray the maker with oil before cooking. It's got a non-stick surface - does it really need spraying? And I only have oil in bottles - I'd have to buy the spray. If I need to do that, is there such a thing as olive oil spray?

I've not needed to spray if I layer cheese+beaten egg+cheese, as the cheese has enough fat in it to stop it from sticking.

However, I do use my coconut spray when I used a batter, as I've had problems when I've not sprayed. It's not that it sticks so much, but that it doesn't easily come out in one piece.

Thanks! I'll look for coconut spray as I was planning on doing a batter recipe.

You could also brush a little oil on the surface, which is what was done in the past before sprays. Though I agree that the basic recipe has quite enough fat, especially for a non stick surface

An update - I didn't like the saltiness of regular mozzarella, so I tried bocconcini. I don't know why I didn't think of that before - maybe just because it's more expensive. Bocconcini is a fresh mozzarella that's actually quite bland. I found some the other day at half price because it was about to expire.

It worked really nicely! The chaffles were more bready, less eggy, and less crunchy and chippy.

I arguably used too much cheese - by weight, it was 2.7 oz. That's more than what 1/2 cup of mozza would weigh, I'm pretty sure. But this worked out nicely; I'll do it again. :thup:

(ETA) **Important to note that I dried the cheese off really well before weighing. It comes in a tub stored in water.

I didn’t have a regular waffle maker anyway so last year I bought *two* of the cute little round Dash chaffle makers. The basic recipe (1 egg, 1/2 cup shredded cheese) makes two chaffles so this way I can cook them both at the same time. I haven’t strayed too far from the basic recipe. A couple times I’ve added some garlic/parsley powder or sesame seeds for a more savory chaffle. I used plain mozzarella cheese and maybe a dash of cinnamon for a sweeter one.

Yesterday I got some takeout chicken salad from a well-known local chicken salad restaurant (it’s been featured on NPR) and it’s yummy by itself but I’m thinking about making some chaffles for a chicken salad sandwich 😉

I’ve mainly just experimented using different sorts of cheeses, but right now mozzarella and cheddar are all I have in the house.

I've only made chaffles twice since getting the little Dash. They were fine, but when I tried to make a sandwich with one it turned very soft - almost mushy. Which I didn't care for. How do you keep the salad from turning the chaffle soft?