(Rebecca ) #736

Looks and sounds :yum:!!


Made some today for the first time (yeah typical me, one year behind the trend). Good stuff. Wondered if anyone tried melting the mozzarella like for fathead dough for the chaffles. I ran mine through the blender and it was a very nice consistency that made for good round ones. … maybe melting the cheese is unnecessary if the wafflemaker melts it. I guess I just have to experiment…

(KCKO, KCFO) #738

Someone has posted in the past about just placing some of the shredded cheese directly on the waffle iron. Makes a very crispy crust for them.

I don’t think I personally would do that. I like your idea about using a blender to mix things together. I just use a spatula when I do caffles. But I think they might turn out nicer with more blending.


I usually put my Dash mini-waffle maker on my kitchen scale and do layers when I make chaffles for savory applications:

  • 10 grams shredded cheese
  • 25 grams beaten eggs
  • 10 grams shredded cheese

It gives them more structure, for use as a bread or bun.

But I will make a batter if I am doing a sweet application. Then, I usually need to spray the waffle maker to make sure things will come off nicely. I don’t need to do that when I have cheese top and bottom, as the cheese provides the fat to prevent sticking.

(Peter) #740

Even better, just use cheese slices (I slice my own) and put them directly on the plates. Works a treat.


Love that idea. Thanks