In honor of National Waffle Day, I wanted to mention an awesome “churroffle” recipe I recently found on the food blog, Lady and Pups. I’ve been drooling at the gorgeous photos on the Lady and Pups IG feed for a while now, but this is the first of her recipes that I’ve actually tried. I was happy to find that the recipe was surprisingly easy. Seriously, if I can do it on the first try without messing it up, anyone can.
On Lady and Pups, she sandwiches a large scoop of chocolate ice cream between two churroffles. I decided to go a slightly different route, ditching the chocolate ice cream and instead drizzling the churroffles with condensed milk and caramel sauce. I got the idea from this amazing little churro place in LA called Churros Calientes. They serve the traditional Spanish style churros, which you can order with a side of hot dipping chocolate, or filled and topped with a variety of toppings. The first time I ordered one of their filled churros, condensed milk on the inside and warm gooey dulce de leche on the outside, I found everything I ever wanted in a dessert. But now, thanks to this recipe, I can satisfy my churro craving with a homemade churro caliente, instead of making the 45 min trek to LA. AND it’s in the shape of a waffle!! 😀
Here’s how to make it:
Follow Lady and Pups’ churroffle recipe exactly, but leaving out that last ice cream step.
Just a couple notes:
She mentions that you can use a whisk or a handheld mixer with a whisk attachment to blend the dough ingredients. I don’t have a whisk attachment for my electric mixer, so I first attempted it with the manual whisk. All of the dough immediately got stuck inside the whisk and I had to awkwardly pull it out with my spoon. This is likely because I’m not so good at manual whisking, but if you’re equally inept with this tool, I say go for the electric hand mixer even if you don’t have the whisk attachment. I switched to my electric mixer with the turbo beaters and it worked fine.
I was actually able to fit four churroffles at a time in the waffle iron. The cooking time was still about 6-7 minutes per press. I admit though that they do look a bit prettier when you cook them one at a time in the center of the iron. The waffle with the leading role in most of the photos on this page had the whole waffle iron to itself. In the end though, no matter the shape, they all tasted amazing.
After brushing the churroffles with butter, coating them with the sugar-spice mixture and letting them cool completely, drizzle (or drench!) with condensed milk and caramel sauce. Enjoy!
A quick shout-out to Leslie Knope, whose heroic dedication to waffle-eating continues to fuel my own lofty waffle-eating aspirations.