Sun, Jan-05-20, 09:58
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New Member
Posts: 4
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Plan: Keto/1972 Atkins
Stats: 238/238/150
BF:
Progress:
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Quote:
Originally Posted by Calianna
Anyhow, I used cheese on the bottom, then poured in most of the egg - only most of it because there was a little too much to fit in there. The bottom was nice and crispy, but the top was still soft.
Next time, I'll try using only half of the scrambled egg per chaffle, with cheese on both the bottom and top, so it doesn't overflow, and hopefully that will make it crispy on both the bottom and top.
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I know this post is old, but I, personally, LOVE chaffles! I am a wayward Low carber getting back on track (Hi Janet! I miss The Lab’!).
Chaffles, for me are a game changer. I love oopsie rolls and their versatility, but chaffles fills a LC void for me when I want something quick or that will hold up better. I have made them with the flours but prefer them with just cheese, egg and whatever seasoning you wish.
They make an amazing pizza crust that is husband approved.
To make them crispier, sprinkle a little shredded cheese on the lower waffle iron, pour in the egg and cheese mixture, then sprinkle a little cheese on top of the batter. I find this gives it a definite crunch when cooked. I add cream cheese to the pancake version along with vanilla and a little sweetener when I’m craving something sweet. It doesn’t take much sprinkled on to make it crispy!
These are not an everyday thing as they do use a considerable amount of cheese, but they do make it easy to fix food for the fam and be able to eat the ‘same’ thing without feeling deprived.
I also use a regular waffle iron and just use the triangles as separate chaffles. Makes 4 triangles and that is more than enough for me using the 1 egg and 1/2 cup cheese basic recipe. If I’m making sandwiches, I save half for another meal.
Last edited by Kristine : Sun, Jan-05-20 at 13:00.
Reason: Fixing quote tag
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