From the Piecaken to meatball pizza bowls, we have covered a lot of impressive food mash-ups in past. But none of them have tackled breakfast as well as this latest hybrid. Introducing the Cro’saffle, which is just as it sounds: part croissant, part waffle, and all brunch awesomeness. Just pour a mimosa and you’re all set!

The dish is the brainchild of Chef Lawrence Page. You might recognize him as one of the stars of WeTV’s “Hustle and Soul,” a  reality show that chronicles the restaurateur’s professional and personal life, and all the drama that entails. (When you’re inventing hybrid breakfast pastries that make you the envy of all your friends, we suspect that’s a lot!)  We stopped by his restaurant, The Pink Tea Cup in New York City, to get the inside scoop on what inspired this creation and how it came to be.

Lawrence Page is no stranger to baked goods. By the time he was 20, he already owned seven French bakeries. Given his familiarity and love for croissants, he decided to elevate the flaky, buttery pastry to even greater heights. But how? Stuff it with eggs and veggies, and then dip in it thick batter and throw it in a waffle iron, of course! Why didn’t we think of that amazing pairing?!

In the video above, watch as Page makes the breakfast sandwich of your dreams become a reality. For his preferred filling, he uses egg whites, spinach, red peppers, and mushrooms. However, pretty much any combination of veggies could work. He makes the lengthy process look really easy and fun too!

By the end of the clip you’ll probably be drooling. But not only does the whole shebang look insanely delicious, it’s also really fun to say out loud. Come on, try it with us now: CRO’SAFFLE!

Jessica is an Associate Editor at Chowhound. Follow her on Twitter @volume_knob for updates on snacks and cats.
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