Start this recipe with a brainstorming session. You are going to be stuffing a waffle with whatever your heart desires and your pantry contains. Think about who will be eating this meal and whether you will be serving them sweet or savory. Traditionally, a waffle without the trappings is a rather blank pallet. Here's a recipe for the sweeter side of a waffle sandwich:


1 Box of favorite frozen waffles or go the extra mile and make your own on the waffle iron! Prepare the waffles and set them aside to cool. You want to build your sandwiches when they are cool so as not to melt the less stable ingredients (yogurt, Jell-O, etc.,)

3 cups cut fresh, seasonal fruits (For instance, cubed mango; sliced strawberries, clean blueberries, etc.,) Mix your textures with the fruits: some soft, some chewy and some woodier, like pineapple. Also, be sure to cut into very small cubes or slices so that they will fit more easily into the waffle pocket.

1 package favorite flavor Jell-O made, cooled and cubed

1 bowl whipped topping or yogurt

¼ cup slivered almonds or pine nuts for added protein and crunch!

½ cup confectioner’s sugar for garnish


Once the waffles have been made and cooled, slice each one from the top side, ¾ of the way down into the waffle (trying to preserve and not cut the sides) this will have the waffle form a “pocket”. Also, it makes the “stuffing” of the waffle much easier if you insert a butter knife to help you keep the interior sides separated while inserting the goodies.

Layer the ingredients into the pocket inside the waffle. Press each layer gently down to get the maximum fill inside your waffle.

Start with a layer of strawberry slices; then a layer of topping or yogurt; a few cubes of Jell-O; a sprinkle of nuts. Next, your second fruit and so on. Don’t overstuff the waffle as it will cause tears and make the final sandwich rather unwieldy and not easy to eat.

Once you have your stuffed waffle sandwich. Top with a powdering of confectioner’s sugar. You may also want to cut the sandwich in half on the diagonal for a prettier presentation and better handling - especially for children.

If waffles are just not your choice, try these crepes/pancakes and wrap those same fillings up for a great breakfast to go. This fruit sandwich wrap is nutritional and once they are wrapped, settle a clean paper towel or napkin around one end to prevent drips while you eat it on the go.

Crepe/Pancake Ingredients:

1 cup milk
1 egg
1 cup all-purpose flour
Pinch of salt
¼ cup vegetable oil

Mix milk, egg, flour and salt very well. Work together until smooth. Bring a small skillet on the stove to a medium heat. Put a small amount of vegetable oil in the pan. Separate one-quarter of the batter and pour into the heated skillet. It will expand and take the shape of the skillet. Cook until bubbles show then, flip and cook to golden brown. Cook the remaining batter - serves 4.

If you have any leftover pancakes, you can freeze them for up to one week or keep them in the refrigerator for up to two days. Having them ready-made and on hand is particularly helpful for the Mom and/or Dad on the run. Simply pull them out and microwave for 1 minute each side or flip for a few seconds in a heated skillet to warm. Then stuff with fruit, cheese, lunchmeat or hash browns for a portable breakfast or quick lunchbox supplement.

Some of the favorite breakfast stuffings might include: eggs, ham, bacon, sausage, hash browns, and cheese.

Lunchtime can have a theme: try cheese, crumbled cooked burger and salsa for a latin taste. Or pepperoni, cheese and a bit of ketchup or spaghetti sauce for a great pizza wrap. Another lunch idea for this wrap/pancake is to stuff with cauliflower and broccoli florets covered in alfredo sauce. YUM!!!!

Many leftovers from the dinner the night before make superb fillings for this breakfast/lunch pancake wrap. Search the frig and try your own variations.