Sometimes, when you think something seems just too good to be true, you might want to listen to yourself. 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. To imagine the result, think of an egg-bite in the shape of a waffle. Intrigued by the concept, I tried to make one.

The recipe included just two ingredients, grated cheese and eggs (you’ll find lots of variations online). 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.

Although 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. 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. When I opened the lid, cooked batter covered every decorative swirl and refused to be removed.

My next attempt was with my Belgian waffle maker. This time, I plugged in the appliance to preheat after coating the surfaces with nonstick cooking spray. I poured in the batter, closed the lid and waited for the steaming to stop. This time, the batter stayed inside and the cheese-egg mixture cooked into some semblance of a waffle, but without gaining any sturdiness. You can see the misshapen chaffles in the photo. A little chewy, but not bad with melted butter and syrup.

The idea of the chaffle is fairly recent, coming from proponents of the keto diet. For those of you unfamiliar with a keto diet, it’s a restrictive food plan that eliminates virtually all carbohydrates and severely reduces protein, so almost all your calories come from fat. Without glucose as its energy source, your body turns to fat stores, which are broken down into molecules called ketones. Definitely not the best idea for a long-term eating strategy, according to the opinion of most physicians.

However, if you are pursuing the weight-loss benefits of a keto diet, there may be room on your menu for a chaffle. After some more research, I discovered that the basic recipe can benefit from a few additional ingredients. To the original egg and cheese mixture, stir in both almond flour and baking powder for an improved, firmer texture.

Most bloggers and other online recipe sites recommend mozzarella cheese for a neutral flavor profile and advise substituting cheddar for richer flavor. If you’re going for a sweeter chaffle, add a splash of vanilla and a pinch of cinnamon. You’ll also find a wide range of savory chaffle recipes that can be substituted for the bread in your next luncheon sandwich.

Although the beauty of the original chaffle is the two-ingredient recipe, you’ll probably prefer the results with some of the more complex variations. Keep in mind that these come out of the waffle maker a little soft; if you prefer crisper chaffles, let them rest a bit or pop them in the toaster. They freeze nicely and are handy to reheat for a quick breakfast, just as you would standard frozen waffles. Try adding whatever ingredients might appeal, or check the internet for all sorts of unusual ideas.

Preheat waffle iron after coating grids with nonstick cooking spray. Whisk together egg and cheese. Pour into waffle iron and close the lid. Cook until steam stops, about 3 to 4 minutes. If desired, crisp in toaster before serving. Top with butter and syrup. Yield: 1 chaffle.

1 egg 1/2 C shredded mozzarella pinch cinnamon 1/4 t vanilla 1 t almond flour 1/4 t baking powder

Preheat waffle iron after coating grids with nonstick cooking spray. Whisk ingredients together until smooth. Pour into waffle iron and close lid. Cook until steam stops, about 3 to 4 minutes. Serve with butter and syrup. Yield: 1 chaffle.

1 egg 1/2 C shredded cheddar 1/2 t snipped chives pinch red pepper 1 slice cooked, crumbled bacon

Preheat waffle iron after coating grids with nonstick cooking spray. Whisk ingredients together until smooth. Pour into waffle iron and close lid. Cook until steam stops, about 3 to 4 minutes. Yield: 1 chaffle. Note: These can be used instead of bread for a BLT sandwich.

Send questions, comments and recipe ideas to Denise at capeflavors@comcast.net.

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