Omg, if you’re making Chaffles you’ve got to get one of these! I use it nearly every weekday morning for my husband. It’s simple, does the job and amazes me every single time. I get more and more creative with my recipes and even if my recipe fails, it never does. For the price, I can’t say enough good things about it. Liked it so much I got the mini grill and the 8” griddle too. What a great product for simple quick tasks.Here’s a recipe I created that’s tasty, pretty healthy and fast!Peaches & Cream ChaffleIn a small bowl add:-1 egg (beaten with small whisk)-1 Tablespoon of Almond Flour-1/2 tsp baking powder (little shy of full)-1 small pinch of salt-Couple short shakes of Cinnamon-Handful of whole walnuts broke into chunks and then add those to the egg mixture (optional).-Very small capful of vanilla (just shy of full)-1/4 cup of shredded mozzarella cheese(and 1/4 reserved to top)-Philadelphia Cream Cheese - softened, creamed or whipped type). Cream cheese is optional but delicious. Spread to your taste on “cooked” chaffle.In a separate microwaveable bowl, place about six to eight, nice sized, sliced cling peaches (frozen or canned in their own juice). You can chop if you prefer. Dot with butter (about 2tsp) and sprinkle cinnamon over peaches to your taste. Add about 1 tablespoon or more (your taste) of light brown sugar (or monk fruit substitute). Heat until melted and well warmed in the microwave and until it caramelizes a bit (it will). I recommend about 2 minutes at half power, stir well, and then another minute to 45 seconds at full power. Depends on frozen vs fresh, and your microwave. You don’t want to make this too runny so don’t add extra juice unless you like it that way.Heat the waffle iron and when it’s hot spray with your choice of cooking spray (I use Ghee).I use a large stainless tablespoon to spread the batter on the bottom griddle. I start in the center of each section moving the mixture out to avoid it running over the sides when the waffle iron closes. Once spread evenly, top with remaining mozzarella cheese and close the lid.Cook until light goes out. I do a minute or so longer if I see when I open the lid that it looks like it could go a tad browner (up to you). Remove chaffle and place on a paper towel. I let mine cool a minute or so and then spread with cream cheese. Place the peaches over the top of one half and then fold the other half over the top to make a sandwich - or just lay it out flat if you’re eating at home. My husband eats this on his way to work so I make it like a sandwich, and wrap in wax or parchment paper (paper towel works well too).Enjoy with a cup of coffee or tea!