I poured in the batter, closed the lid and waited for the steaming to stop. This time, I plugged in the appliance to preheat after coating the surfaces with nonstick cooking spray. My next attempt was with my Belgian waffle maker.
When I opened the lid, cooked batter covered every decorative swirl and refused to be removed. As you may imagine, by the time the device stopped sending steam into the air, most of the batter had oozed out, dripping down the sides and onto the counter. Since I didn’t have the miniature-sized waffle-maker shown in the ad placement from that ubiquitous online retailer, I plugged in my pizzelle maker to preheat, figuring the size of the pizzelle round would be fairly close to the four-inch diameter of the recommended “Dash mini” waffle maker suggested by the recipe author.Īlthough it was a reasonable assumption on the surface, I didn’t factor in the thin nature of a pizzelle cookie, which left very little room for the batter once the lid was closed. The recipe included just two ingredients, grated cheese and eggs (you’ll find lots of variations online). Intrigued by the concept, I tried to make one.
To imagine the result, think of an egg-bite in the shape of a waffle. In a recent note from Bon Appetit (I’ve signed up to have one arrive each day), I read an article about a dish I’d never before encountered, called “chaffle.” The name combines a reference to its main ingredient (cheese) and its resemblance to a waffle. Sometimes, when you think something seems just too good to be true, you might want to listen to yourself.
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