The first time I did this recipe was with breakfast and that is what I am bringing you today.   I thought why not make a wrap with the waffle.  The waffle iron I used is called an

egg waffle

traditionally from hong kong.  I have the one from william sonoma but I think an electric one would give you a lot more control over the heat and here is one I


.  Regardless of which one you get you can easily make this recipe. Once I made this for breakfast I started playing around with savory ingredients and stuffing them with all kinds of things including stir frys.  I also made a chicken waffle wrap for lunch and it was a huge hit.   I'm going to post the recipe from william sonoma because that is the one I used.


  • 4 egg yolks
  • 3/4 cup milk
  • 1 Tbs. vanilla extract
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • 3/4 cup sugar
  • 1 1/4 cups cake flour
  • 1 1/2 tsp. baking powder
  • Pinch of freshly grated nutmeg
  • 1/8 tsp. salt
  • 6 egg whites, beaten to medium peaks
  • Vegetable oil for cooking

2 cups of vanilla whipped cream

1 cup of each strawberries, blueberries, and raspberries


In a bowl, whisk together the egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl, whisk together the flour, baking powder, nutmeg and salt. Whisk the egg yolk mixture into the flour mixture until well combined and no lumps remain. Add one-third of the beaten egg whites to the batter and stir until lightened. Gently fold in the remaining whites in 2 additions.

Set a wire rack on a baking sheet. Preheat both sides of an egg waffle pan on separate burners over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour 3/4 cup batter into the center of one side. Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2 1/2 minutes. Flip the pan over and cook until the waffle is golden brown on the other side, 2 to 2 1/2 minutes more.

Open the pan, invert the waffle onto the rack-lined baking sheet and let cool for 2 to 3 minutes.   Then stuff with whipped cream and berries.  Wrap up the waffle in parchment paper to make serving a little easier.  

Repeat with the remaining batter. Makes 5 egg waffles.