I made a chaffle using 1 egg, a grab of mozzarella, equal parts almond, lupin and flax powder with seasonings. This is a first machine/waffle test. It’s a new machine and I’ve never made a waffle before.
It was surprisingly fluffy and slightly crispy. Bland as buggery though.
How do I get it to be very crispy and stiff? Do I just turn the heat up?
My take, and since I’ve made exactly one more chaffle than you have, with no almond, lupin or flax powder, is probably close to meaningless is: just cook it longer.
I have a primitive waffle maker. No controls, no settings. It’s on or off. I find if I let mine cook longer they get an almost toasted like color - browner, as well as crispier and stiffer. Like scrambled eggs if you leave them in the pan longer.
My waffle maker ( https://www.amazon.com/dp/B0BCPR4CBH?th=1 ) makes two side by side, joined in the middle, and I’ve folded it over into a sandwich. I was trying not to snap it in half.
I’ve had good luck with 1 egg, 1 cooked deboned chicken leg quarter, pinch baking soda. Pureed. Cooked until dry in waffle iron and finish in toaster oven.
I imagine adding cheese would give it a good texture.
I do think cooking it longer helps, though I’m not sure about the ability to snap in half.
It’s ‘crispness’ is probably also related to its water content so adding what I’d call ‘bulking agents’ (amond/lupin flour and flax) makes them more breadlike rather than crisp (chip) like.
I have seen chesses fried into crisp type things.
I noticed cooking longer gives them a crisp outer shell but squidgy in the middle. This can also cause waffles to stick to the plates and split into parts.
Things are a work in progress.