What is a chaffle, and why would you want one?
If cooking is a game, then award big points to whomever invented the chaffle, a trendy sensation in the Internet and social media food world.
The basic recipe for the flourless creation popular with people eating keto or gluten-free diets is cheese and eggs, which are combined and cooked on a miniature waffle maker.
Smash the words "cheese" and "waffle" and you have chaffle.
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Seasonings can be added for sweet chaffles like a typical breakfast waffle, or switched to savory profiles for chaffles reimagined as a sandwich bread or hamburger bun substitute.
People on gluten-free and keto diets are always interested in appealing bread substitutes. But, high-protein, calorie-dense chaffles also are attractive to others because they are filling.
Two chaffles have about 450 calories combined when made with a cup of mozzarella and a medium egg. That is more than double the 200 calories for two typical frozen waffles.
But, unlike carb-heavy waffles, chaffles don't leave you looking for a nap after breakfast.
I have been living in a chaffle-free world until recently when a friend shared on social media a photo of her creation. I've made a few keto-friendly meals and was intrigued, especially because of the recipe's simplicity.
Google chaffle and hundreds of recipe variations pop up, including versions with more than a handful of ingredients that include almond flour and other grain substitutes. I played with the original basic recipe, keeping it simple.
Consider the chaffle a canvas upon which to build a meal.
As is true with any limited-ingredient recipe, the quality of those ingredients matters. The cheeses can vary, but mozzarella is recommended because the flavor is so mild as to be practically neutral. I also had great success with Monterey Jack for BLT chaffle sandwiches with guacamole.
I tested recipes using packaged shredded cheese in one batch and block cheese I shredded on a box grater in a second attempt. The former usually has a natural anticaking ingredient that affects the meltability, making them less than ideal for quesos and cheese sauces.
The body of both cheeses in a chaffle held up will, but the packaged shredded mozzarella had slightly more structure and created a browner color that was more eye-appealing.
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Chaffles work well for a sandwich. If you eat them as a traditional breakfast waffle, don't expect to cut them easily with the side of the fork tines. The chaffles don't give way under that type of pressure like a bready waffle. You'll need a knife for cutting.
I also tested how to reheat a chaffle. If you're going to the trouble of pulling out the waffle maker, you might as well make extra for later meals.
Whether chaffles were stored in the refrigerator or the freezer, they returned to a crisped state when reheated in the toaster. I would not recommend reheating chaffles in the microwave.
I also tested the alternative of cooking the batter in a skillet instead of a waffle maker. The mixture does cook, but it is thinner than a waffle and more pliable. The honeycomb structure seems to improve the body of a chaffle, so a waffle maker is advisable.
What follows is a basic recipe, with options for making it sweet or savory. The batter may be a tad more than what is needed to make two chaffles, depending on the single waffle maker. Be careful not to overfill the maker, or the batter may ooze out and onto the counter.
Chaffles are not a perfect bread substitute, but they are fun, and a way to break away from a monotonous food routine. Making them is like playing with your food, but you get healthy benefits.
Share your favorite recipes or food-related historical recollections by emailing Laura Gutschke at laura.gutschke@reporternews.com.
Basic Chaffles
Ingredients
1 medium egg
1 cup mozzarella cheese, grated (or substitute Monterey Jack for savory chaffles)
Optional: Favorite seasoning blend if using chaffles for sandwiches or hamburgers
Directions
1. Warm miniature, 4-inch waffle maker according to manufacturer's directions.
2. In a small bowl, beat the egg for a few seconds. Add the cheese and stir until well combined. (Optional: Add dash of seasoning blend, such as steak seasoning, Goya all-purpose Adobo blend or everything but the bagels mixture.)
3. Spoon about half the batter onto the heated waffle maker. Do not overfill. Cook 3-4 minutes, until browned. Remove to cooling rack.
4. The chaffle will become sturdier as it cools, so let sit a few minutes before using to make sandwiches or hamburgers. Yields 2 chaffles. Chaffles can be stored in the refrigerator for a day or two, or in the freezer for longer. Reheat chaffles in a toaster.
Sweet Chaffles
Ingredients
2 medium eggs
2 cups mozzarella cheese, grated
1 Tablespoon Monk fruit, or other favorite sugar substitute
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Directions
1. Warm miniature, 4-inch waffle maker according to manufacturer's directions.
2. In a medium bowl, beat the eggs. Add the cheese, Monk fruit, cinnamon and vanilla and stir until well combined.
3. Spoon about half the batter onto the heated waffle maker. Do not overfill. Cook 3-4 minutes, until browned. Remove to cooling rack and let sit for about 2-3 minutes. Serve with favorite syrup, fresh fruit and/or whipped cream. Yields 4 chaffles. Chaffles can be stored in the refrigerator for a day or two, or in the freezer for longer. Reheat chaffles in a toaster.
Laura Gutschke is a general assignment reporter and food columnist and manages online content for the Reporter-News. If you appreciate locally driven news, you can support local journalists with a digital subscription to ReporterNews.com.
This article originally appeared on Abilene Reporter-News: Waffle substitute chaffle works as a sandwich bread too
