An epicurean adventure to: South Korea
Ever heard of croffles? The very name exudes a sense of fun, doesn't it?
They're an ingenious fusion of croissants and waffles! If you're a fan of cronuts (doughnuts/croissants) or cruffins (muffins/croissants), then brace yourself – croffles are set to be your next breakfast obsession.
You can dress them up with a range of toppings, from savoury to sweet. We've got a plethora of fantastic ideas to get you started.
Whether you use canned croissant/crescent roll dough or grab some unbaked croissants from your local bakery or supermarket, the process is nearly effortless. In fact, it's much faster than making waffle batter from scratch - a perfect choice for busy mornings.
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These versatile treats were popularised in South Korea's lively street food scene, quickly becoming a favourite in cafes and street food spots throughout Seoul. It gained enormous traction during the COVID era, with sales of waffle machine irons skyrocketing by 300%!
What makes croffles so irresistible is their fusion of the buttery, flaky layers of a croissant and the crispiness of a waffle's texture. The waffle pattern isn't merely aesthetic, it's the perfect canvas for cradling all your favourite sauces and toppings.
So, if you're yearning for a breakfast that brings together the best of both worlds, croissants and waffles, the croffle is your answer. Simple to make, yet undeniably delicious, it's a treat that deserves a spot in your morning routine.
What's to love about this recipe
- No chef hat required - this is a super easy croffle recipe to make.
- From a delicious breakfast to a casual brunch, dessert or a sweet snack for lunch boxes - croffles fit every occasion.
- Quicker to make than traditional waffles.
- Perfect to get the whole family, especially the kids, involved.
- Endless topping possibilities, both savoury and sweet.
Key ingredient notes and substitutions
Canned croissant/crescent dough
What is it? It's essentially a roll of dough in a can, that comes pre-perforated into triangles, perfect for rolling and baking your own croissants.
Major brands offering this include Jus-Rol in the UK and Pillsbury in the US. It's a fantastic invention!
Don't worry if canned croissant dough isn't on your local shelves. Grab some premade croissant dough sheets, cut them into triangles and roll your own croissants.
Or, here's the best option! Many supermarkets and bakeries now offer frozen or refrigerated ready-rolled, unbaked croissants/crescent rolls. These are hands down the easiest option - just defrost and bake them in your waffle pan for completely hassle-free croffles!
Mini croissants work well too especially if you have a small waffle iron.
Equipment
For making croffles, any standard waffle iron will do the trick. Whether you have a classic round waffle iron, a mini waffle machine or a Belgian waffle maker, they will all work.
We use the one below. It doesn't require plugging in. Instead, you place it on the stovetop. There's a dividing line in the middle, which might show up on your croffles. If you have one of these, don't worry about the line! It either gets covered with toppings or goes unnoticed.
Instructions for homemade croffles
- Start by prepping your croissants. If you're working with canned or sheets of croissant dough, slice and roll them up. For those using ready-rolled, unbaked croissants, ensure they're defrosted and ready to go.
- Lightly grease your waffle pan with oil or a non-stick cooking spray.
- Heat the waffle pan to a medium-high heat.
- Depending on your pan's size, lay one or two croissants on the heated waffle iron, then close the lid. Adjust the heat to medium-low and bake until both sides turn golden brown and crispy.
The duration can vary from 1.5 to 3 minutes per side, depending on the croissant's thickness and your pan type.
- Top your croffles with your favourite toppings. Get creative and make them uniquely yours!
Topping ideas
Sweet
- Strawberries and Chantilly cream (add a dash of icing sugar and vanilla extract to cream.
- Cream with crushed-up Aero Mint chocolate.
- Slices of banana with honey and chopped nuts.
- Pipe colourful icing along the lines of the entire croffle (see top-right on the feature photo).
- Place M&Ms or Smarties in each little hole. You can secure them with a dot of icing or cream.
- Partially dip the croffle in melted chocolate and cover with sprinkles.
- Dust with icing sugar.
- Whip cream and Biscoff spread together and top with crushed Biscoff biscuits.
- Peanut butter, banana and honey.
- Cinnamon sugar (one part ground cinnamon to four parts sugar).
- Maple syrup.
- Fresh berries or other fresh fruit and honey.
- Yoghurt and honey.
- Nutella and crushed nuts.
- Orange marmalade.
- Warm caramel sauce or dulce de leche with a sprinkle of coarse sea salt.
- Vanilla ice cream with crushed cookies and chocolate sauce.
- Berry compote with yoghurt.
- Marshmallow fluff and chocolate chips.
Savoury
- Scrambled eggs with chopped chives.
- Crispy bacon and a drizzle of maple syrup.
- Sliced avocado with a dash of lime juice.
- Smoked salmon and cream cheese.
- Fresh tomatoes, mozzarella and basil.
- Pest and sliced chicken.
- Sautéed garlic mushrooms.
- Melted cheese and a sprinkle of herbs or red chilli flakes.
- Thinly sliced prosciutto with arugula/rocket leaves.
- Salsa, guacamole and cilantro/coriander.
- Scrambled eggs, black beans and salsa.
- Sautéed spinach with crumbled feta.
- Sweet caramelized onions with goat cheese.
- Sun-dried tomatoes with a swirl of pesto.
- Shredded buffalo chicken with blue cheese.
- Seasoned ground beef and cheese.
Alternatives ideas
- Stick a popsicle stick or lollipop stick into each croffle for easy holding (if you have toppings that will stay in place).
- Add toppings to the croissant before rolling it up, like grated cheese. This will bake into the centre of the croffle for a quick breakfast treat on the go.
- Serve the croffles in colourful paper cones (if you have toppings that will stay in place).
- Roll the unbaked croissants in a bowl of sugar before placing them in the waffle press for an extra crunchy exterior.
Storage, reheating and freezing
Storage
Though croffles are at their very best fresh from the waffle machine, you can store leftover croffles in an airtight container in the fridge for up to 2 days.
Toppings are best added fresh.
Reheating
For a quick and crispy revival, pop them in a toaster, toaster oven or place them on a baking sheet in the normal oven at a low temperature until warmed through. If you're in a hurry, use the microwave but be aware that the texture may not be as crisp.
Freezing
If you want to save them for longer, freeze in a freezer-safe bag or container for up to one month. Place parchment paper between layers to prevent sticking. Follow the reheating instructions above.
Recipe
Croffles
Equipment
- 1 waffle pan - see notes
Ingredients
- 1 can croissant/crescent dough or unbaked croissants (frozen or refrigerated) - canned - UK = Jus-Rol/USA = Pillsbury etc
- oil or cooking spray for waffle pan
- toppings of choice
Instructions
- Start by prepping your croissants. If you're working with canned or sheet dough, slice and roll them up. For those using unbaked, ready-rolled croissants, ensure they're defrosted and ready to go.1 can croissant/crescent dough or unbaked croissants (frozen or refrigerated)
- Lightly grease your waffle pan with oil or a non-stick cooking spray.oil or cooking spray for waffle pan
- Heat the waffle pan to a medium-high heat.
- Depending on your pan's size, lay one or two croissants on the heated waffle iron, then close the lid. Adjust the heat to medium-low and bake until both sides turn golden brown and crispy. The duration can vary from 1.5 to 3 minutes per side, depending on the croissant's thickness and your pan type.
- Top your croffles with any toppings of your choosing. Get creative and make them uniquely yours!toppings of choice
Notes
- Strawberries and cream.
- Cream with crushed-up Aero Mint chocolate.
- Slices of banana with honey and chopped nuts.
- Pipe colourful icing along the lines of the entire croffle.
- Place M&Ms or Smarties in each little hole. You can secure them with a dot of icing or cream.
- Partially dip the croffle in melted chocolate and cover with sprinkles.
- Dust with icing sugar.
- Whip cream and Biscoff spread together and top with crushed Biscoff biscuits.
- Peanut butter, banana and honey.
- Maple syrup.
- Fresh berries and honey.
- Yoghurt and honey.
- Nutella and crushed nuts.
- Orange marmalade.
- Warm caramel sauce or dulce de leche with a sprinkle of coarse sea salt.
- Vanilla ice cream with crushed cookies.
- Berry compote with yoghurt.
- Marshmallow fluff and chocolate chips.
- Scrambled eggs with chopped chives.
- Crispy bacon and maple syrup.
- Sliced avocado with a dash of lime juice.
- Smoked salmon and cream cheese.
- Fresh tomatoes, mozzarella and basil.
- Pest and sliced chicken.
- Sautéed garlic mushrooms.
- Melted cheese and a sprinkle of herbs or red chilli flakes.
- Thinly sliced prosciutto with arugula/rocket leaves.
- Salsa, guacamole and cilantro/coriander.
- Scrambled eggs, black beans and salsa.
- Sautéed spinach with crumbled feta.
- Sweet caramelized onions with goat cheese.
- Sun-dried tomatoes with a swirl of pesto.
- Shredded buffalo chicken with blue cheese.
- Seasoned ground beef and cheese.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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