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4 Serves
30 Mins
Thaw the croissant dough until it is pliable but still cool to the touch.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
118 mg / 4,700 mgSodium
384 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
12 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 gPreheat the waffle iron and lightly brush the plates with a small amount of vegetable oil to prevent sticking.
Place the prepared croissant dough into the center of the waffle iron and close the lid firmly.
Cook the croffle for 3 to 5 minutes, or until the exterior is deep golden brown and caramelized.
Remove the croffle carefully using tongs and serve immediately while hot.
19
g46
g14
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Chinese
French