Croffle — croissant-waffle hybrid
Croffle is the Korean café innovation that took the world by surprise in the late 2010s: a frozen croissant (or croissant dough) pressed in a waffle iron until the layers fan out into a crisp, golden waffle-cross with all the buttery laminate of a croissant.
i. Origin & history
The croffle was reportedly invented in 2017 by Louise Lennox, a Dublin baker, but it was Korean cafés that turned it into a global phenomenon — adding ice cream, jams, syrups, and elaborate plated presentations.
ii. Ingredients
Makes 4 servings · scroll the side panel to adjust
- 4 pre-shaped (unbaked) croissants — frozen, store-bought is fine
- Granulated sugar for dusting (optional)
- 200 ml whipped cream, vanilla ice cream, or jam to serve
iii. Method
- If using frozen croissants, let them thaw for 20 min at room temperature.
- Heat a waffle iron. Press each croissant inside the closed iron until deeply golden and crisp on both sides — 3-4 minutes.
- Optional: dust with sugar while hot. Serve with cream, ice cream, syrup, or jam.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Honey-butter croffle brushes with butter and honey. Tiramisu croffle tops with mascarpone and cocoa. Matcha croffle dusts with matcha. Lotus-spread croffle is iconic in Seoul.
vi. Common questions
What is croffle?
Croffle is croissant-waffle hybrid, from korean cuisine.
Where is croffle from?
Croffle is from the korean dessert tradition; the recipe and history are detailed above.
How long does croffle keep?
See the storage note in the Quick facts panel: Eat fresh.