New food craze: the croiffle

Tacros, cruffins, crotillas, cragels: just when you think we’ve had all the possible food hybrids, something new is introduced: the croiffle.

A cross between a croissant and – you guessed it – a waffle. That sounds spectacular, but in fact it’s little more than a buttery croissant shoved into a waffle iron for a moment.

Filling

Where did they ‘discover’ this culinary masterpiece? At the Godiva cafe in New York. ‘Au naturel’ is of course ‘not very American’, so you can fill the croiffle with cheese, bacon, egg, sausage or chocolate.

For now, the croiffle is only available in the U.S., but as we all know: that was also the case with the cronut, and now you can find it on the shelves at Appie too. Just a matter of time.

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