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The world is obsessed with chaffles, and I'm not surprised — crispy on the outside and fluffy on the inside, it's hard to believe they're less than 2g net carb.
The trick to making them waffle-y and not 'eggy' is to blitz the mixture till smooth.
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
