White bread chaf­fles

Orlando Sentinel - - COOKING & EATING -

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.

Around my house, a ba­sic chaf­fle spread with cream cheese and a sprin­kle of ev­ery­thing bagel sea­son­ing has be­come a break­fast stan­dard. Be­cause they’re so quick and easy to pre­pare, lit­tle chaf­fle “piz­zas” make a lazy din­ner sat­is­fy­ing.

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.

E. JA­SON WAMBSGANS/CHICAGO TRI­BUNE; SHAN­NON KIN­SELLA/FOOD STYLING

Chaf­fles can be made with bak­ing pow­der, al­mond flour (or co­conut flour), an egg, cheese or may­on­naise (de­pend­ing on recipe) and wa­ter.

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