Eggless Waffle and Wrapless Wrap: the WRAFFLE

We had an argument whether to eat sweet waffles or wraps for lunch. It turned out we missed the sugar, egg and butter for the waffles and we lacked wraps for.... the wraps.

A genious idea came to mind to make the ultimate compromise: to make a WRAFFLE!

So for the waffle batter we left out the egg, and substituted the butter for sunflower oil. For the wrap.... well, we used a waffle!

A new superfood born from necessity!

Vegan option is certainly possible by substituting the creme fraîche.

Ingredients to make 6 WRAFFLES®:

For the Waffle mixture:

• 150 grams flour (5.3 oz)
• 270 ml milk/ unsweetened soy milk (5.75 oz) (vegan option)
• a pinch of salt
• 50 grams sunflower oil (1.76 oz)
• 2 tablespoons tomato puree (optional, but lovely!)
• 2 full tablespoons of sweetcorn
• 1 tablespoon of diced jalapeño's
• 2 teaspoons of baking powder
• 2 teaspoons smokey paprika powder
• 1 onion, chopped finely

For the Wrap content:

• 2 tomatoes diced
• 2 finely chopped garlic clove (if you dislike raw garlic you can substitute with powdered garlic)
• some sweetcorn (about 3 tablespoons)
• creme fraîche 6 tablespoons (or the vegan alternative, see..)
• 1 avocado
• jalapeño's to taste
• pepper and salt to taste

To make this fantastic savory fusion dish you will also need the following tools:

• a waffle iron
• a batter bowl
• a sillicon brush to apply oil to the iron (preferable)
• beater (or mixer)

Fry the diced onion in a little bit of oil until golden. Chop the jalapeño fine.

In a bowl, add the flour, milk, oil, a pinch of salt and the smoked paprika powder and whisk untill you have a smooth batter. Optionally you can add the tomato puree (we loved the taste and prefer it to the "natural" WRAFFLES®).

Add the fried onion, chopped jalapeños, and sweet corn to the batter and mix.

Add the baking powder last and mix well.

Before you make the WRAFFLES, prepare the filling. It is very simple:

Chop the tomatoes in small cubes. If the tomatoes are high in water content, you may want to strain of any excess to prevent te WRAFFLES from becoming soggy. Mince the garlic cloves fine, and add to the tomatoes in a bowl. Add salt and pepper to taste and mix well.

Prepare the avocado as you like, we prefer slices but guacamole is possible just as well (we will try that option the next time!).

Bring up the waffle iron to a high heat, then lower the flame to medium and apply some oil using the brush. Make sure you have cover all the little nooks and crannies to prevent sticking.

Pour the batter into the waffle iron until all squares are just covered. Don't put too much in, the batter will rise significantly.

Turn after about one minute, and open to inspect the progress. If it looks undercooked, turn it back. Bake until both sides are golden brown.

Top off your WRAFFLE with creme fraîche, the tomato filling, sweet corn and jalapeño's. Finish this amazing dish with avocado or guacamole. Add pepper to taste.

ENJOY!

P.S.

To be completely honest: when we had this idea, we would have never guessed it would actually taste amazing! Try it yourself to be convinced!