I Need a Chaffles 101 Book

(Central Florida Bob ) #1

“Introduction to Chaffles” or Chaffles 101.

Back a couple of years ago when there seemed to a chaffles interest peak the idea didn’t do much for me. I haven’t seen many posts on them lately but maybe I’m looking in all the wrong places.

My interest has started growing lately and I ordered a waffle maker today from The Big Smiley Box people. Once a week, although it could be more, I cook an omelet in the microwave for lunch. It’s a simple recipe and my only reason for thinking of moving to chaffles is the Teflon lined waffle maker looks easier to clean than the clear glass bowl I cook the omelet in. I could be wrong.

I make two eggs with a slice or two of bacon cut into little pieces, usually two small sausage links and two slices of cheese or about 1-1/2 oz of “hard cheese”. Before I put anything else into the bowl, I melt a tablespoon of butter in the bowl and try to coat the walls of the bowl with the melted butter before whipping up the eggs and stirring in everything.

I guess an easy place to start is to ask if that looks like it could work and cook up to a chaffle? If it wouldn’t, I’m interested in a similar recipe. Got one?

I have no idea how much the waffle maker will cook, so maybe it would be good to show which one I ordered.


I think I saw this in one of my searches today.

(Geoffrey) #2

Sure, that’ll work just fine. I use one of the small individual waffle makers for my chaffles and paffles. They produce a chaffle about the size of a hamburger bun so they’re perfect for sandwiches.

(Central Florida Bob ) #3

Thanks, Geoffrey.

(Central Florida Bob ) #4

Finally got around to trying to make chaffles. Let’s just say “my cup runneth over” where cup = waffle maker. My guide was this recipe:

I scrambled two eggs and put in a couple of chopped up pieces of bacon and some cheese. The instruction sheet says 120 ml max, but I didn’t try to measure what I put in. My mistake. I made the two side by side waffles that this one is designed to do, and I don’t know how many more I could have made if I had been more careful.

Any advice is welcome, as well as recipes, even stale jokes. I wonder if people here tend to put in almond flour or bread crumbs, like I’ve seen some recipes recommend?

(Geoffrey) #5

I’m using a mini waffle maker so I don’t know how much you need to use but when make mine I use just enough of the batter to reach the the last waffle peak. Any more and it’ll over flow as it rises.
You’ll just have to experiment.
Being a carnivore I only use carnivore foods so I would never use almond flour but I will use pork rind panko in mine in place of the cheese when I’m cutting back on dairy.

#6

I’ll have to dig out my recipes from two years ago, because I used to make these a lot. I haven’t made them in a while. I know once I added a T of pumpkin puree plus pumpkin pie spice and that was yummy. I do have a recipe that uses a tad bit of almond flour but it’s not much and doesn’t add many carbs. I have a delicious maple flavored extract/emulsion and add that with little pieces of pecans sometimes. I used the Dash mini waffle maker.

But then I got really good making Belgian waffles using fathead dough, eggs, cream cheese, etc. I bought a Belgian waffle maker for them. It’s great because I can freeze them in halves and they heat up quick and easy in a MW from frozen. I’ll also come back tomorrow and type up or link that recipe for you in case you’d like to try it. One tip I found but suggest you don’t do, is don’t use protein powder in them. It changes the fluff, consistency and I didn’t like the taste as much.

(Central Florida Bob ) #7

I’m out of touch - first time I’ve seen reference to Belgian waffles with fathead dough. If most of what’s out there shows up as looking more like the sweet waffle side than not sweet, I may have just tuned out and skipped over it.

My main reason for getting a waffle maker was that once or twice a week, I’ll make a lunch of an omelet cooked in the microwave instead of a pan and the glass bowl I made them was hard to clean. I’m calling it “learning curve” but cleaning up after the overflow was much harder than the bowl.

Again, learning curve, but while spooning in the mixture, I could watch it cooking in the waffle maker. That made me rush to get it spread around evenly and is probably why I put in too much.

A random brain cell just fired and said, “why not look for videos? Maybe I’m doing everything wrong?”

(Central Florida Bob ) #8

Tell me if I’m reading this wrong, but when you say that, I think you mean you’re pouring the batter into the channel (trough? cutout?) between the little square pieces of the heater, and you go across the row until you just reach the last one? Mine is a long rectangle, so that going in one direction is twice as long as the other way.

(Bob M) #9

We had a mini waffle maker (until we dropped it), and it was pretty small. I usually use a normal (round) waffle maker, but I could see two minis as making enough for a “sandwich”. The big one is too large.

(Geoffrey) #10

Yes sir. For mine I use a measuring 1/4 cup measuring cup and start my pour in the middle of the waffle maker and spread it out in a circle until it just reaches the outer ridges. It will expand and fill in the rest of the way.

(Robin) #11

Could you fold it like a taco shell?

(Bob M) #12

What I usually do is cut it in half and have a “sandwich” that’s half a circle. They’re usually too hard to fold, but it might be possible. I can’t say I ever tried it.

Lately, I’ve been too lazy and just using these:

They are a bit small though and expensive (a chaffle is probably cheaper, as these are over $1/wrap).

(Geoffrey) #13

I like my Egglife’s.
I may try my hand at making some of my own.

#14

And it has taste too. Egg whites are almost tasteless (though normal supermarket eggs tend to be the same, even the yolks).
It doesn’t bother everyone, I saw zillion people loving konjac noodles and whatnot but I never liked to eat tasteless (or just not enough tasty) things. I always strongly disliked eggless pasta, I find eggless breads inferior since a long time now… I don’t like watered down stuff either like normal ice cream…

IDK why I don’t like chaffles, maybe I should try them again… They are 2 very flavorful things I really love combined. And I like crispy things as well. My waffle maker has sticking problem but I have a sylicon waffle mold, it’s something… If I ever see a mini waffle maker, I might buy it :wink:

(Central Florida Bob ) #15

Just a follow up. I finally got around to making second batch of chaffles. I followed @Geezy56’s approach of pouring the mixture in the center of the waffle maker, starting before the maker was at temperature and watching it carefully. Still had a little overflow but nowhere near as bad as my first try last week.

I started this because the previous way I made some eggs for lunch was hard to clean up. That means it could be thrown in the dishwasher but the glass bowl wouldn’t get clean enough. I had to do it manually with a brush and hot, soapy water. So far, the waffle maker is harder to clean.