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Two waffles topped with sliced strawberries, cream, crumbled cookie pieces, and a drizzle of caramel sauce on a wooden board.

Crescent Roll Croffles Recipe with Strawberries and Biscoff

Author: Jessica Haggard
Golden, crispy croissant waffles topped with Biscoff whipped cream, juicy strawberries, and a drizzle of melted cookie butter and crushed cookies. This recipe makes it easy to recreate the viral croffles at home with crescent roll dough, with no real pastry skill required.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 8 croffles
Calories 232 kcal

Ingredients
 
 

For the croffles:

  • 1 can Pillsbury crescent roll dough
  • Nonstick spray or butter for greasing

For the Biscoff whipped cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar optional, adjust to taste
  • ½ tablespoon vanilla extract
  • 2 tablespoons Biscoff spread

Toppings:

  • Sliced fresh strawberries
  • Melted Biscoff spread
  • Crushed Biscoff cookies

Instructions
 

  • Preheat your waffle iron according to the manufacturer's instructions, then grease it lightly with nonstick spray or a dab of butter.
  • Unroll the crescent dough and separate it into triangles. Roll each triangle from the wide end to the tip, just like you're shaping a crescent roll.
  • Place a rolled piece of dough into the preheated waffle iron.
    Uncooked crescent roll dough placed on the center of an open waffle maker, ready to be cooked.
  • Press down gently, no need to flatten it all the way, and cook for 3 to 5 minutes until golden and crisp.
    A partially cooked waffle in an irregular shape sits on the grid of an open waffle maker on a marble countertop.
  • Combine the cream, sugar, and vanilla in a chilled bowl.
    A white bowl contains cream, powdered sugar, and a splash of vanilla extract being poured in from a glass on a marble countertop.
  • Whip the heavy cream until soft peaks form.
  • Add the Biscoff spread and continue whipping until just incorporated. Stop as soon as it's fluffy. Overwhipping turns it grainy fast.
    A spoonful of peanut butter is held above a bowl of whipped cream mixture on a marble surface.
  • While the croffles are still warm, pipe or spread with a generous layer of Biscoff whipped cream on each piece of crescent dough.
    Five waffle pieces topped with swirled cream are arranged on a marble surface; a bowl of strawberries is partially visible in the corner.
  • Finish with a layer of sliced strawberries, a drizzle of melted Biscoff spread, and a sprinkle of crushed Biscoff cookies.
    A waffle topped with whipped cream, sliced strawberries, crumbled cookie, and caramel drizzle on a wooden board.

Notes

If your croffles soften as they sit, pop them back in the waffle iron for a minute to crisp them right back up.
Let them cool for a minute before adding the whipped cream so the heat doesn't turn your topping into a puddle.
Serve: Perfect for holidays, anniversaries, or any special morning. They look beautiful on a breakfast board or served simply with eggs, fruit, and hot coffee.
Store: Refrigerate leftovers in an airtight container for up to 2 days, keeping the cream separate to stay crisp. Plain croffles can be frozen for up to 2 months and reheated in a toaster or air fryer. The Biscoff cream can be made 24 hours ahead. Just whisk briefly if it loses volume.

Nutrition

Serving: 1croffleCalories: 232kcalCarbohydrates: 16gProtein: 2gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 230mgPotassium: 30mgSugar: 7gVitamin A: 437IUVitamin C: 0.2mgCalcium: 20mgIron: 0.4mg
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