Sorry to waffle on about croffles, but this sweet marriage between two breakfast icons – the croissant and the waffle iron – has magic’d up one of the greatest brunch dishes of all time.
First invented by Dublin-based pastry chef, Louise Lennox, the croffle has now taken the street food world by storm – quickly becoming a breakfast favourite in Ireland, Korea, Taiwan and beyond.
And it’s probably because it’s so easy. All you need is frozen croissants, brown sugar, and a waffle iron – and you’re good to go. A street food snack in 5 minutes? Don’t mind if we do.
Cook time: under 10 minutes + defrost time
2 frozen croissants
2 tbsp brown sugar
1 tbsp icing sugar
Step 1: Leave your croissants, lightly covered with clingfilm to defrost, either in the fridge overnight or in a warm spot for around 1 hour.
Step 2: Once your croissants have defrosted, preheat your waffle iron to a medium heat (if it has a temperature gauge). Sprinkle the waffles all over with brown sugar then place in the waffle iron.
Step 3: Place your croissant in the waffle iron and cook for 7 minutes until golden all over, then serve hot with a dusting of icing sugar
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