I made a chaffle this evening with pepperjack cheese, a large pinch of mixed herbs (a Mediterranean in in this case), and a small handful of salad shrimp tossed in. It was nice on it’s own, with some butter, but would make a nice base for some sort of sauce as well, maybe a clam sauce, or mushroom. I’m glad I remembered the humble chaffle. Sometimes, in these days of staying home more, my DH (who doesn’t eat cheese) will order some sort of takeout, and then I find that a chaffle, for which I always have the ingredients, is a quick thing for me.