Preparation Method
Preheat your waffle iron according to the manufacturer's . Lightly grease it if necessary.
In a medium bowl, whisk together the shredded Parmigiano-Reggiano and the two large eggs until well combined.
Stir in the quinoa flour until you have a smooth, consistent batter.
Pour half of the batter onto the hot waffle iron, close the lid, and cook for 3-4 minutes, or until golden brown and crispy.
Carefully remove the chaffle and let it cool for a minute on a wire rack to firm up.
Repeat with the remaining batter.
Serve immediately with your favorite sweet or savory toppings.
Let the chaffle rest on a wire rack for a minute after cooking. This helps it crisp up perfectly as it cools.
