Upgrade your breakfast routine with this ridiculously easy, 2-ingredient Croffle recipe. Crunchy on the outside and tender on the inside, these buttery, flaky Croffles (croissant waffles) make any morning extra special.
Break out of your breakfast rut with these delicious, homemade Croffles. These quick and easy handheld pastries are proof that breakfast doesn't have to be boring or complicated.
Buttery, flaky croissant dough is rolled in sugar and cooked in a piping hot waffle maker for golden, airy croissant waffles that are caramelized and crunchy on the outside and soft and tender on the inside. Top your warm and flaky Croffles with everything from powdered sugar and sliced fruit to maple syrup and whipped cream.
Why you'll love this recipe
✔︎ It only has two ingredients: Make perfectly golden breakfast pastries with just frozen croissants and granulated sugar.
✔︎ It's quick and easy: A batch of these croissant waffles can be made in minutes - perfect for busy mornings or a lazy weekend brunch.
✔︎ It's versatile: Top those crispy croffles with syrup and fruit for breakfast or use them as the base for a decadent dessert with ice cream and hot fudge!
Two ingredients. That's all you need to make a croffle.
A few ingredient notes:
Frozen croissants (take and bake): Quality croissants are key to this recipe so buy the best you can. You can find unbaked croissants in the frozen foods section. Simply defrost before using. I prefer to use the mini croissants as I can fit more of them at once on my waffle iron, but you can also use regular sized croissants, too.
Sugar: Regular granulated sugar caramelizes in the waffle iron for a sweet crunch in every bite.
You can make buttery, flaky croffles in minutes.
Preheat your waffle maker to medium. Lightly grease the grates of the waffle iron. Roll the defrosted croissants in sugar.
Place on the preheated waffle iron and close the lid. Cook for 4-5 minutes or until golden brown and baked through.
Remove from iron and serve immediately.
It's a mashup of a croissant and waffle. Croissant dough is cooked in a waffle iron for a golden, handheld pastry that looks like a waffle and tastes like a croissant.
According to internet lore, croffles were invented by an Irish pastry chef and rose to popularity across the world (especially in South Korea) thanks to TikTok.
The sky is the limit here! Powdered sugar, whipped cream, maple syrup, peanut butter, Nutella, jams and fruits of all kinds make delicious toppings for croffles.
You can eat a croffle with a fork and knife or you can simply grab it with your hands and take a bite.
Expert Tips for making the BEST Croffles
✘ Defrost croissants overnight in the refrigerator.
✘ I prefer to use mini croissants for croffles as I can fit more on my waffle iron. You can also use large croissants, but you'll likely only be able to fit one at a time on your waffle iron.
✘ Gently roll defrosted, unbaked croissants in sugar. You don't want to smush them down and flatten those flaky layers. They will get just the right amount of flattening in the waffle iron.
✘ Preheat waffle maker over medium heat for at least 5 minutes longer beyond the ready indicator light to ensure piping hot waffle grates and evenly cooked croffles.
✘ Lightly brush waffle iron with melted butter for even browning and to ensure the dough doesn't stick to the hot grates.
✘ Freeze leftover croffles. Cool completely and then freeze in a single layer in a sealed container for up to 3 months. When ready to use, reheat in a toaster or warm oven until warmed through.
Substitutions and Shortcuts
➤ Puff pastry dough can be used instead of frozen croissants. Simply roll out the dough and then cut into skinny triangles (similar to refrigerated crescent rolls). Roll them up into croissant form and use bake like the defrosted croissant dough.
➤ Grease the waffle iron with cooking spray or melted coconut oil instead of melted butter.
➤ Skip the sugar when making these croffles and use them to make a savory egg sandwich instead. Or enjoy them as dessert with ice cream and hot fudge or caramel sauce.
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Croffles (Croissant Waffles)
- ⅓ cup granulated sugar
- 12 mini frozen croissants, defrosted (or 6 regular size croissants)
- Preheat waffle iron to medium. Lightly grease iron.
- Pour sugar onto a plate and gently roll croissants in sugar. Place croissants on preheated waffle iron and cook for 4-5 minutes or until baked through.⅓ cup granulated sugar, 12 mini frozen croissants, defrosted
- Serve immediately.
- Defrost frozen croissants in a single layer over night in the refrigerator.
- Puff pastry dough can be used instead of frozen croissants. Simply roll out the dough into a rectangle and cut into skinny triangles (similar to refrigerated crescent rolls). Roll them up into croissant form and use bake as directed.
Skip the sugar when making these croffles and use them to make a savory egg sandwich instead. Or enjoy them as dessert with ice cream and hot fudge or caramel sauce.
Have leftover croffles? Freeze them! Cool completely and then freeze in a single layer in a sealed container for up to 3 months. When ready to use, reheat in a toaster or warm oven until warmed through.
Nutrition info not guaranteed to be accurate.
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