WebTo store leftovers, let the chaffle cool completely, then transfer to an airtight container or plastic bag. Store in the refrigerator for up to 4 days. See reheating and …
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WebPreheat oven to 425˚F (220˚C). Place chilled dough on a floured piece of parchment paper. Roll out into a circle about ¼- to ½-inch (6 to 13-mm) thick. Bake for …
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