Croffles
Croffles or croissant waffles are a quick breakfast treat that is so easy to make in your waffle iron. The flaky layers are filled with cinnamon and sugar and the outside has a sweet crunchy texture, making them a great grab and go breakfast for busy mornings.
Servings: 8
Calories: 326kcal
Ingredients
- 2 cans cans refrigerated crescent roll dough
- 6 tablespoons melted butter
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat a waffle iron. Melt butter and mix brown sugar and cinnamon in a small bowl.
- Unroll the crescent dough and press 2 triangles together to form a rectangle.
- Brush with melted butter.
- Sprinkle each piece of crescent dough with about a tablespoon of cinnamon sugar mixture.
- Fold each rectangle into a square. Brush with butter and sprinkle with sugar. Flip and brush the other side with butter and sprinkle with more of the cinnamon sugar mixture.
- Cook in a hot waffle iron 2-3 minutes or until golden brown.
- Use tongs or a fork to remove to a wire rack in a single layer.
- Repeat with remaining ingredients.
- Cool slightly before serving.
Notes
- Storage: Store leftover croffles wrapped in plastic wrap or an airtight container in the refrigerator up to 3 days.
- Reheat: Reheat in a toaster oven on a piece of parchment paper or aluminum foil for 3-4 minutes.
- Cleaning the Waffle Maker: The butter, cinnamon and sugar will make a mess in your waffle iron. I found that letting the waffle iron cook and then using a wooden utensil like a spreader or a chopstick, it was easy to loosen the sugar mixture and then I wiped it clean with a damp cloth and paper towels.
Nutrition
Calories: 326kcal | Carbohydrates: 36g | Protein: 2g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 515mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 263IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg
