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Get It NowThe Only Chaffle Recipe I Ever Make
My first chaffle years ago was a mixed experience. I liked it, but instantly knew I’d try to create my own chaffle recipe with a better flavor and texture. I’ve made so many batches since then to do just that, plus a bunch more chaffle recipes in different flavors. Here’s why this is the only guide you need:
- My version is not eggy – I found out about chaffles from my Wholesome Yum community group and several long forum threads many years ago. The formula going around was 1/2 cup cheese + 1 egg, which was good, but too eggy for me. So, I made some tweaks that I think make a much better tasting chaffle recipe without that eggy taste!
- Perfect waffle texture – Crispy on the outside? Check! Chewy on the inside? Check! I do enjoy my almond flour waffles, coconut flour waffles, and protein waffles, but this is the waffle I make the most.
- Quick and easy, plus great for meal prep – These use simple ingredients and are ready in just a few minutes. I often make a big batch on the weekend and freeze for later.
- Low carb, gluten-free, and keto friendly – Just 2g net carbs each!
- Basic version + 4 flavors – I’ll show you the basic version I always seem to come back to, plus several more chaffle recipes — sweet and savory. And you can use these as a base to make almost any flavor.
Oh, and if you’re gotten this far but are still asking, “what is a chaffle?” … here’s your answer: Cheese + waffles = chaffles! Fun, right? I just made the texture 100X better. 😉 Pick the flavor you like best and make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for chaffles, what each one does, and substitution options. For measurements, see the recipe card.
The original 2 ingredient chaffle recipe is just eggs and cheese. Like I said, I think it’s “fine” but kind of eggy. Instead, I recommend the short ingredient list below, which tastes more like a traditional waffle! It’s very neutral (not sweet or savory) and bread-like, making them great for sandwiches. You’ll need these 5 ingredients for my basic chaffle recipe:
- Shredded Cheese – I use mozzarella most often for its neutral flavor. Savory chaffles taste great with other kinds of cheese too, such as cheddar or Gruyere. Some chaffle recipes (like my pumpkin and jalapeno popper ones below) also have cream cheese, but I recommend this only in addition to shredded cheese, because shredded is responsible for the crispy texture. Finally, vegan cheese substitutes should work in place of shredded cheese or cream cheese — but check labels if you want to avoid processed ingredients.
- Eggs – One large egg for every 1/2 cup cheese. If you can’t have eggs, substitute a flax egg in any chaffle recipe. I have not tested other egg substitutes, but let me know if you find a different one that works for you.
- Almond Flour – Just a small amount makes them taste so much more like real waffles! For the best texture, I recommend Wholesome Yum Blanched Almond Flour, which is super finely ground. To substitute coconut flour, use 1 teaspoon of coconut flour to replace each tablespoon of almond flour in my chaffle recipes (or vice versa).
- Psyllium Husk Powder – Makes your chaffles a little chewy. Golden flaxseed meal works, too.
- Baking Powder – For a little lift. Make sure to use baking powder, not baking soda, or you’ll get a terrible aftertaste.
How To Make Chaffles
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Preheat your chaffle maker. A regular waffle iron works just fine, too. You just want it hot to help you get that crisp exterior. I usually gather ingredients while it preheats.
- Mix the batter. Just whisk or stir the ingredients in a bowl. You can make my basic version above, or one of the flavors below! (As always, amounts are on the recipe card at the bottom.)
- Cook until golden and crispy. The chaffles will crisp up more as they cool.
Flavor Variations
Once you know how to make chaffles the basic way, it’s easy to change them up! Here are some of my favorite flavors. This is an overview — see amounts on the recipe card or more details for serving each flavor here.
- Garlic Parmesan – Mozzarella, parmesan, egg, minced garlic (or garlic powder), Italian seasoning, and baking powder. These remind me of garlic bread, so I like topping them with extra melted mozzarella, parmesan, and parsley.
- Cinnamon Sugar (Churro) – Mozzarella, egg, almond flour, psyllium husk powder, baking powder, butter, Besti, cinnamon, and vanilla. You can eat these whole, or for a more churro-like experience, cut them into sticks.
- Pumpkin – Cream cheese, mozzarella, egg, Besti, coconut flour, pumpkin pie spice, baking powder, and vanilla. I love these in the fall topped with whipped cream, cinnamon, and sugar-free maple syrup.
- Jalapeno Popper – Cream cheese, cheddar, egg, baking powder, bacon, and jalapenos. These were in response to many of you asking me for spicy chaffles!
- Pizza Chaffles – Based on my basic chaffle recipe, with added seasonings and your favorite pizza toppings. I love marinara, mozzarella, and pepperoni.
- Chocolate Chaffle – A sweet cream cheese center sandwiched between two chocolate waffles… they remind me of keto Oreos! If you prefer chocolate chip instead of all chocolate, make my cinnamon sugar recipe, but omit the cinnamon and add a couple tablespoons of sugar-free chocolate chips.
Some of you have asked me about alternatives to Besti for the sweet chaffle recipes — you can use any sugar substitute, but the texture turns out better with Besti, as it locks in moisture.
My Recipe Tips
- For a more uniform texture, use finely shredded cheese. Don’t worry if you have regular, though — that’s what I usually have on hand and used here, and it’s still delicious!
- If your batter has cream cheese, melt it first. My basic chaffle recipe doesn’t include it, but the sweet chaffles and the savory jalapeno popper ones do. Heating the cream cheese in the microwave or in a double boiler makes it easier to stir into the batter.
- If you make chaffles with coconut flour, let the batter sit for a few minutes. This allows it to thicken to the right consistency before cooking.
- Extra sensitive to eggy flavor? Use egg whites only. I don’t find this necessary, but you can replace the egg with 1 1/2 egg whites (about 3-4 tablespoons) in any of my chaffle recipes.
- Want extra crunch? Sprinkle cheese directly in the waffle maker. Simply add a little bit before adding the batter, then add more on top before closing the waffle maker. This works best for savory chaffles. I don’t recommend it for sweet ones, because cheese that’s not mixed into the batter will make them too salty.
- Your chaffle is done when steam is no longer coming out the sides. Some waffle makers also have a light that will tell you it’s done, but it’s not always perfect. If you have trouble removing your waffle, most likely it needs to cook for a bit longer.
- Cool slightly to crisp up and get more sturdy. Once the waffles cool from hot to just warm, any eggy taste diminishes and they get more crispy.
- Sweet chaffles in particular tend to be more fragile. I always let them cool in the (open) waffle maker for a bit, which helps with removal after.
- You can make chaffles more crispy with a quick last step. Feel free to pop them in the air fryer, toaster, oven, or toaster oven after cooking, which helps them get more crispy. You can even fry on the stove if you want. Keep in mind that chaffle recipes that contain only egg and cheese (without any almond or coconut flour) tend to be more floppy in the toaster, so for those I recommend one of the other methods.
My Favorite Chaffle Makers
I own 3 types of waffle makers and tested this chaffle recipe in all of them, as well as without one. Here are your options and how much batter to use:
- Dash Mini Waffle Maker – The most popular chaffle maker! It makes 4-inch rounds that are perfect for sandwiches. I used it for most of these pictures, and actually own two. Use 1/4 cup of batter per waffle.
- Multi Mini Waffle Maker – I got this one after I already had the two above, but now use it the most — pictures with me here. It makes 4 mini chaffles at once, which is a game changer! Same amount batter per waffle, just 4 times faster.
- Belgian Waffle Maker – I have this one and love the ceramic coating. I use it for other waffle types more, but it does work well for flavored chaffles that have a bit more batter. I recommend cutting them into quarters, as the large size is way too filling whole. Use 1/2 to 2/3 cup of batter per waffle.
- Without A Waffle Maker – You can also cook this batter the same way you would keto pancakes! Just spread it (it’s too thick to pour) onto an oiled nonstick pan over medium heat, cook until golden, then flip and cook the other side. I use 2 tablespoons of batter for small pancakes, or 1/4 cup for large ones.
Chaffle Recipe (5 Flavors, Not Eggy!)
Learn how to make chaffles that are crispy & chewy, not eggy! Make my best basic chaffle recipe, or choose from 4 flavors (sweet or savory).
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Chaffle Recipe For Sandwiches:
Garlic Parmesan Chaffles:
Cinnamon Sugar (Churro) Chaffles:
Pumpkin Chaffles:
Spicy Jalapeno Popper Chaffles:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Instructions:
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Preheat your mini waffle iron for about 5 minutes, until hot.
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If the recipe contains cream cheese, place it into a bowl first. Heat it gently in the microwave (~15-30 seconds) or a double boiler, until it’s soft and easy to stir.
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Stir together all the chaffle batter ingredients (everything except toppings, if any), including the cream cheese from the previous step if the version you are making has it.
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Scoop enough of the chaffle batter into the waffle maker to cover the surface well. (That's about 1/2 cup batter for a regular waffle maker and 1/4 cup for a mini waffle maker.)
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Cook until browned and crispy, about 3-4 minutes. (See my tip in the post above about other ways to tell they are done without opening the waffle maker!)
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Carefully remove the chaffle from the waffle maker and set aside to crisp up more. (Cooling is important for texture!) Repeat with remaining batter, if any.
Special instruction for churro chaffles only:
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Stir together Besti and cinnamon for topping. After the chaffles are cooked and no longer hot, brush them with melted butter, then sprinkle all over with the cinnamon "sugar" topping (or dip into the topping).
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 chaffle
- Tips: Check out my recipe tips above to help you get the best texture in your batter as well as your final chaffle recipe, ways to make these extra crispy, prevent sticking, and more.
- Storage: Store extras in an airtight container in the refrigerator for up to 5 days.
- Freeze: Chaffles keep in the freezer for up to 6 months, so I love to meal prep them and keep a stash in my freezer at all times! They reheat beautifully, straight from frozen.
- Reheat: You can reheat these in the toaster, toaster oven, skillet, or conventional oven at 350 degrees F. I prefer the toaster, which is the fastest and easiest, and gets them crispy. Avoid the microwave, as the result is too soft, although my daughter likes them this way.
- Note on serving sizes: The serving size of 1 mini chaffle is just for easy scaling, but sometimes you could have two, such as for a sandwich or full meal. The basic and garlic parmesan recipes make 2 mini waffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 each.
- Note on nutrition info: The numbers here on the recipe card are for my basic chaffles. I’ve included nutrition info for the other flavors here. You can also customize this chaffle recipe in my Wholesome Yum App to adjust ingredients and it will re-calculate the macros for you.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chaffle Recipe
Nutrition Info & Carb Count
Calories and carbs in chaffles will vary by flavor. My recipe card only allows showing nutrition info for one, so I made this chart to show you all of them:
| Flavor | Calories | Net Carbs | Fat | Protein |
|---|---|---|---|---|
| Basic chaffle | 208 | 2g | 16g | 11g |
| Garlic parmesan | 182 | 2g | 11g | 16g |
| Cinnamon sugar | 179 | 2g | 14g | 10g |
| Pumpkin | 117 | 3g | 7g | 7g |
| Jalapeno popper | 231 | 2g | 18g | 13g |
TIP: These numbers are always for 1 chaffle (for easy scaling), but sometimes you could have two, such as for a sandwich or full meal.
The basic and garlic parmesan chaffle recipes make 2 mini waffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 each.
Serving Ideas
Like keto bread, chaffles are kind of like a blank canvas, because you can do so many things with them. They are even better with toppings or as sandwiches! The way you serve them partly depends on the flavor. I have ideas below, with pictures of each:
- Make a chaffle sandwich using my basic chaffle recipe. I often go for turkey, mayo, lettuce, and tomato, shown below. They’re also delicious as a breakfast sandwich with oven baked bacon, egg, and cheese, or as a bun for a juicy burger. If you’re craving a bagel and don’t want the effort of making keto bagels, add some everything bagel seasoning to the basic batter.
- Drizzle with syrup or spread with jam. Wholesome Yum Zero Sugar Maple Syrup or sugar-free chia jam are both amazing on sweet chaffles! I also added a dollop of sugar-free whipped cream below.
- Add melted cheese and toppings. For savory chaffles, like garlic parmesan or jalapeno popper, I like to melt extra cheese on top and sprinkle with garnishes.
- Cut cinnamon churro waffles into sticks and serve in a little basket like this. So cute! Sometimes I dip them in sugar-free chocolate syrup.
Do you have other chaffle recipes you like, or other flavors you want me to make? Let me know in the comments below!
680 Comments
Barb
0I loved the SPICY JALAPENO POPPER CHAFFLES. Can’t stop eating them. I used the mini waffle iron and made sandwiches for my family, and I just ate the Chaffies. Thanks for the recipe.
Tali
0Hi ? These are great !!! I have made the basic recipe with almond flour and adjusted quantities to 6 chaffles. With 1/4 cup for each, I made 8 chaffles… Just an information ? I am using mini chaffle maker (Dash).
Juliette
0I just got a dash mini waffle maker for Xmas and today I had my first chaffles. It worked out great! I made the basic ones. I didn’t have mozzarella so I used 2 pieces of torn up processed American cheese and microwaved for a half a minute to melt it. Then carried on with the rest of the recipe. Loved it! So nice to be able to make a breakfast sandwich again. Or any sandwich for that matter. (I’m on keto plan)
Leah
0Question – Can I substitute xanthan gum for the psyllium husk? I read on the Internet it looked to be ok but wanted to check with you. Psyllium husk is crazy expensive, and I already have the xanthan gum. If the substitution is ok would you know the amount?
Maya | Wholesome Yum
0Hi Leah, They are pretty different so the end result just using xanthan gum is different, but if you wanted to try it I’d start with 1/4 teaspoon. Flax seed meal would be a closer substitute if you have that.
Danica
0Awesome Chaffle. Made the plain one. Love the crispy texture. Thank you!
Ron
0Love the recipe, looking forward to making it today.
I have a question on the cinnamon churro recipe though – the calculation on the Best amount may be off. It seems like an awful lot of sweetener being added. When I set it to a recipe of 4 servings it called for 11 tbsp of Besti.
Wholesome Yum D
0Hi Ron, You are dipping the chaffle into the Besti, but if you think that’s too much, feel free to use less.
Patsy Newsom
0I rate this recipe 5 stars. Absolutely divine.
Pam Jones
0I so desperately wanted to try these but only had shredded blend of Mexican cheese, so I made it with that, topped it with some guacamole and pico de Gallo and it was a fabulous snack. I think I could use this for avocado toast in the morning!
Valerie
0This was my first chaffle making experience. I made the churro ones today with THM baking blend & xylitol (all I had). It will make 3 mini waffles, but I didn’t realize this until I made the second one and it overflowed ALOT. So, I got two fat & fluffy chaffles out of it. These were DELICIOUS! This will probably be my breakfast every day!
Nicola Thorburn
0Hi sorry if this has already been answered but here goes. Can I make a batch of the dry ingredients for the basic chaffle and just add in a certain amount when I make them? And if so how much? Takes up bench space for others. Love the basic recipe, haven’t tried the others yet. I make the basic one for lunch and have it with egg salad, so yum.
Wholesome Yum D
0Hi Nicola, I have never tried the method you are asking about, but you can make the chaffles and then store them for up to 6 months in the freezer.
mary
0Can you make these in multiples for later use?
Wholesome Yum D
0Hi Mary, Yes, you can keep chaffles in the freezer for up to 6 months.
Alexis Walters
0On the pumpkin chaffle do you have to use coconut and do you have to use monk fruit?
Maya | Wholesome Yum
0Hi Alexis, Yes, the batter will be too runny and won’t set without the coconut flour. You could omit the monk fruit, though, if you don’t want it to be sweet.
Karen
0Do I weigh the cheese, or just use a measuring cup?
Wholesome Yum D
0Hi Karen, You can use a measuring cup.
Alexandra Lalli
0The churro chaffles were AMAZING! Will be making these again and I cannot wait to try the other variations! Thank you for the wonderful recipe!
Allison
0The cinnamon churro ones are the best I’ve ever tasted!! Yum!!?
Dottie Bacon
0Oh my GOSH!! These are so good!! I made the basic chaffle first, and topped it with sugar free syrup, and some keto friendly whipped topping. SO delicious, and so easy to make! I then tried the jalapeno popper chaffle, and was equally blown away! So delicious! The possibilities are endless! Thank you for such easy and tasty recipes! LOVE these!
Sunny
0New to chaffles! I didn’t see any where were you gave a measurement for the baking powder…. Did I miss it??
Wholesome Yum D
0Hi Sunny, Baking powder is the last listed ingredient in each chaffle recipe on the recipe card.
Amie
0You are a lifesaver! Thank you so much for these wonderful recipes. I have only tried your basic Chaffle so far but look forward to trying more varieties!
Kaari Lahner
0Is there a way to cook without waffle iron?
Wholesome Yum D
0Hi Kaari, I have never tried to make this recipe without a waffle iron.
Dottie Bacon
0I just made the basic mni chaffle recipe, and topped it with butter and sugar free syrup, and a dollop of keto friendly Reddi Wip. These are AMAZING! They might end up being a problem because I could eat these all day long! I didn’t have mozzarella cheese, but I did have Monteray Jack. These could have so many possibilities. THANK YOU for this AMAZING recipe!! I’ll be sure to try many, many more! I can’t wait to receive the cookbook I recently ordered!
Catherine
0These are amazing. I tried the basic recipe and the cinnamon ones, so yummy. Thanks for sharing!
Kathie
0I made the basic chaffel and it was absolutely delicious. I am definitely adding this recipe to my collection.
Noraida
0Hi,
I did the cinnamon chaffles today. They were pretty good. The sweetener for sprinkling was too much amount and I used less than the recipe calls for. They are good with the keto maple syrup too. The only thing is that they didn’t come out crunchy after cooling but were softer with a chewy texture. I wonder why!
(I did the garlic parmesan one yesterday and didn’t like them at all! Too salty and not a good flavor for my liking.)
I will try the basic one next!
Wholesome Yum D
0Hi Noraida, Did you preheat the waffle iron?
Cynthia
0Ok, I’m SOLD! I made the basic recipe both with almond flour and coconut flour. It’s the bread fix I needed! I can wait to try the other varieties!
Alyssa
0I have been on keto for a few months now and have tried various chaffle recipes. I will only make these from now on. Thank you for this recipe! 10 stars!
Nadine
0Brilliant recipe, easy to use and exciting variations of flavours! Thank you
Sheena
0I have made the plain one countless times and never had a problem. I LOVE THEM! But I tried the jalapeño one today and it was a total flop. I had to scrape it out of the waffle maker. What am I doing wrong ?? I followed the directions exactly and I can’t figure it out.
Wholesome Yum D
0Hi Sheena, Sorry you didn’t get the results you expected. Did you add any oil to your waffle iron before cooking? That may help them not stick.
Rose
0I have not tried all of the options but the plain one is delicious and guilt free!
Shell
0Totally addicted to your basic chaffle recipe, they are my go to now if I need a snack to keep me going most of the day. I make sandwiches with them… yum! thanks for this recipe 🙂
Liz
0I love the basic chaffle recipe. I am one of those who is a little sensitive to the eggy taste and these were perfect. I don’t know if it’s adding the psyllium powder but this will be my go to recipe plus it’s so versatile that you could do sweet or savory ones.
Valerie R Hope
0Can I use a mexican cheese blend instead of mozzarella?
Catherine
0I did the basic recipe with cheddar the first time and they were yummy, they had a really good cheesy taste which I enjoyed. The mozzarella is great as it has a much milder flavour.
Wholesome Yum D
0Hi Valerie, I have not tried that but it should work.
Megan
0Hi! These look great and I am excited to try them. For the recipes that call for almond flour, which I cannot have due to an allergy, can I substitute coconut flour and, if so, does the ration change? Thanks!
Wholesome Yum D
0Hi Megan, Coconut is not a replacement for almond flour. You could use macadamia flour with the same ratio. However, I do have notes in the post about substituting coconut flour for chaffles in particular.
Debbie Boyer
0Love the cinnamon chaffles I don’t add all the sugar substitutes. I put in one stevia packet and packet of Monk Fruit. And just eat them as a waffle. I use sugar free maple syrup. Soooo good.
Liz Trimble
0I made the cinnamon chaffles but l used brown sugar substitute in place of sweetener and added 2 tablespoons of peanut butter. OMG ….this was the most incredibly delicious chaffles ever!!!
Esther Powell
0I was really sceptical that these would taste good as I am often really disappointed with Keto recipes. Boy was I wrong with this one. I made the sweet version without the sugar and cinnamon and used Keto friendly maple syrup with it. Wow. Crunchy with a chewy centre. They were absolutely gorgeous. These make me feel like Keto can be a lifestyle change. Go for it if you aren’t sure xx
Suzanne
0I made the jalapeño popper chaffles tonight for dinner but as a pancake. I cooked them slow and they got so crisp! These were delicious and I will make them and the other versions often! Thanks so much for creating such tasty recipes!
Debra
0I really like this recipe!
JoAnna
0I made the basic chaffles and they were fantastic! Easy to do and very good. I put butter and sugar-free syrup on one and it was just like having waffles for breakfast. I can see where they would also be excellent for bread for sandwiches. Thank you so much for publishing the recipe and I look forward to trying the different types of chaffles that are included in the basic recipe.
Kimberley
0These are delicious and so easy to make. I will make these again and again.
Jade
0Absolutely delicious. Thanks for sharing
Anna Brietzke
0Oh ma goodness….delicious. I’m v new to keto and I just made the basic version. Game changer. So quick and easy. Thank you so much for your work in sharing these recipes ♡
Dee Rogers
0I tried these on my first night (June 1st) I added everything Bagel seasoning to them. My husband tried one bite because they smelled so good. Needless to say I had to make another batch…
KAREN
0I am just starting to experiment with my “maintenance” carbs after reaching my fitness goals. I just made your “plain” chaffles. O.M.G. Was pure heaven!!! I cannot wait to try all of your variations.
Thank you, thank you, thank you, from someone who hates “eggy”. xoxo
Angela Sackett
0LOVE these ideas! One warning for the adventurous- I tried subbing dairy free cream cheese (Kite Hill!) and made a HUGE oily mess – felt like I lost half the volume in oil in the catch tray. Not the fault of the recipe! But it’s what I had, and it makes me think the high oil content of df cheeses and cream cheese are probably overall not a good fit. (I tried unsuccessfully to add coconut flour to “rescue,” but the flavor of the jalapeño version was still delicious!!!) Will be making these again full of dairy and trying all the variations. ?
Sherri Hann
0Just tried the Garlic Parmesan Chaffle. It was good but so salty….im not sure where it would be coming from. I drank a full litre of water while eating it! I’m going to try the basic one tomorrow and see if I like it better.
Meghan Hansen
0Is it possible you used garlic salt instead of just garlic powder?
Niti Goel
0Basic waffles are awesome. Thanks for this great recipe. Have tried keto pancake/waffle mixes but nothing compares to this recipe. I do use egg beaters instead of full egg—have never tried with an egg though I am not scared of an ‘eggy flavor’. One time, I also just put a piece of pepperoni right on top of the waffle batter in the maker, and it came out great. Pumpkin waffles while tasting great appeared burnt when cooked and stuck horribly to the dash maker and ripped apart. Not sure why. I probably will go back to just making the regular ones though still eager to try the cinnamon churros.
Lawana
0Best quick n easy and tasteful bread substitute. Absolutely love the versatility this chaffels offer my meal plans. Great for ham n cheese!! I usually double the recepies and make them every other day. Love em
cheryl haack
0I love these chaffles! Your instructions are easy to follow and they taste great! Thank you for helping me stay on the plan.
Paula E Peaks
0On the garlic, parmesan chaffle how do I melt the cheese on top after it is done?
Wholesome Yum D
0Hi Paula, I recommend the microwave or oven.
Ashley Ward
0Can I make a bunch and freeze them?
T
0In the jalapeño chaffle why didn’t you use almond flour? Just started experimenting with making these. Thank you
Wholesome Yum D
0Cheddar tends to crisp up well on its own, so I didn’t find it necessary, but feel free to add a bit if you like.
Wholesome Yum D
0Hi Ashley, See the storage instructions section of the post.
Deb
0One day I’m going to make the other options because they look so yummy. I use the original one for burger buns.
Lawana
0Cooked the basic recipe. I was delighted with the ease, versatility and flavor of these chaffels. Thank you for making these and all your recipes so easy to follow and understand
Rachel
0I’ve been making cinnamon and they are phenomenal! I’m trying the garlic Parmesan tomorrow!
Lorraine
0Didn’t make these yet but as soon as I get my mini waffle iron today I will be making the one I know will be my fav!!! Cinnamon of course! ANYTHING with cinnamon and chocolate??? Oh my sounds soooooo amazing!!!!!!