Chaffle mania spreads across the globe

You may have heard of a waffle and a Quaffle (from the world of “Harry Potter,” a ball used in the wizarding game of Quidditch), but do you know what a chaffle is?

Chaffle is the combination of cheese plus waffle, and signifies a waffle made from an egg-cheese batter, rather than a flour-based one. Made popular by people who eat a ketogenic diet or are gluten-free eaters, now this dish has taken the internet by storm.

Now you’ll find cheese-free chaffles as well, including one that chaffle fans swear tastes “just like Wonder Bread!” That may not sound like an admirable goal to some of us, but for many people whose diets limit or prohibit bread, the Wonder Bread chaffle suddenly makes sandwiches part of their lives again.

Once baked, chaffles can be incredibly versatile. There are recipes online for chocolate-chocolate chip chaffles; for pizza chaffles; for pumpkin-spice chaffles; for chaffle French toast; for little chaffle layer cakes with cream cheese frosting — the permutations are nearly endless.

Because they are high in protein — and sometimes high in fat — chaffles are filling and they keep your tummy happy for a long time.

Will this trend last, or is it a mere flash in the waffle maker? It’s hard to say. I think, however, that when a trend satisfies a need, it’s probably here for the long run.

BASIC CHAFFLE RECIPE

Sprinkling a little cheese on the waffle iron before adding the batter adds additional crispness, but it’s optional. The waffles will be soft when first removed from the iron but will crisp as they cool. This recipe is designed for a personal-sized waffle maker. Double this recipe if you’d like to prepare it in a larger waffle iron. Refrigerate any extras for up to 3 days or freeze for longer storage.

Prep: 10 minutes

Cook: 5 minutes

Makes: 2 chaffles

Ingredients

1 large egg

1/2 cup shredded mozzarella, plus additional for sprinkling on the iron

1 tablespoon almond flour OR 1 teaspoon coconut flour

1/2 teaspoon baking powder

Method

1. Heat the waffle maker. In a small bowl, beat the egg with a fork until it is well blended (as for scrambled eggs). Stir in cheese, almond or coconut flour, and baking powder until well blended.

2. For extra crispness, scatter a little mozzarella over the waffle iron’s bottom surface. Let it melt for a moment, then spread approximately half the batter onto the bottom surface. Top with a few sprinkles of extra mozzarella, if you like.

3. Close the waffle iron and allow the chaffle to bake until it stops steaming. Lift the lid — if it offers any resistance, cook a few moments longer — and transfer the finished chaffle to a paper-towel lined plate to cool.

4. Repeat with remaining batter, using mozzarella sprinkles before and after adding the batter, if you like.

The white bread chaffle is made with baking powder (left), almond flour (or coconut flour), an egg, cheese, mayonnaise and water. TNS

WHITE BREAD CHAFFLES

Many people prefer these to basic chaffles if they have a sandwich in mind. You won’t taste the mayonnaise, but it contributes a little sweetness and makes the chaffles tender. The almond or coconut flour in these chaffles lends structure, so don’t omit it. It also helps absorb any extra egg. This recipe is designed for a personal-sized waffle maker. Double this recipe if you’d like to prepare it in a larger waffle iron.

Prep: 10 minutes

Cook: 5 minutes

Makes: 2 chaffles

Ingredients

1 egg

3 tablespoons almond flour OR 1 tablespoon coconut flour

1 tablespoon mayonnaise

1 teaspoon water

1/4 teaspoon baking powder

Method

1. Heat the waffle iron. In a small bowl, beat the egg with a fork until it is well blended (as for scrambled eggs). Add the almond or coconut flour, mayonnaise, water and baking powder; stir until the mixture is well blended.

2. Close the waffle iron and allow the chaffle to bake until it stops steaming. Lift the lid — if it offers any resistance, bake a few moments longer — and transfer to a paper-towel lined plate to cool. Repeat with remaining batter.

Tribune News Service