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Freezing waffles

Linda_Durham's picture

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I've got a breakfast to cook for 90 people and would like to make the waffles ahead of time. Any suggestions on how to freeze them?
Thanks
Linda

Chiffonade_'s picture

(post #25886, reply #1 of 4)

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Ah, a subject near and dear to my heart. One of my favorite waffle recipes makes a bazillion waffles, so I learned a way to freeze them.

My iron makes a round waffle in 4 sections. I put about 6 waffles per gallon sized ziplock bag with a slice of waxed paper between each waffle. I rip off a piece of waxed paper and cut it in half, and this size seems to work to keep the waffles separate. Suck out all the air from the ziplock bag and seal.

nihon_no_cook's picture

(post #25886, reply #2 of 4)

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Chiff left out one step that I've found essential to keep the suckers from sticking together - cool them completely on wire racks before you put them in the bags. This keeps the condensation (and hence the ice crystals) to a minimum. Frozen waffles can be reheated in the microwave (if you like a softer waffle) or oven or toaster oven (if you like crisper waffles). Usually I'm in a hurry, so if they don't get entirely warm on one toast cycle I just eat them slightly chilly in the center . . . I think to get them to warm on the inside, maybe let them sit at room temp for 5-10 minutes first, then stick them in the oven at 350 or 375 for a few minutes to crisp them up (unless you've got a 50-slice toaster!!).

Happy waffling!

Chiffonade_'s picture

(post #25886, reply #3 of 4)

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Oooops...good catch Nihon. ;)

Gretchen_'s picture

(post #25886, reply #4 of 4)

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I freeze my Belgian waffles successfully. Let cool completely
and then put each in a sandwich bag (the fold over type are OK) and
THEN put in another heavy plastic bag. Does cut down on the ice
crystals with the double bagging.