Step 1

Note: This will make 9 chaffles. Feel free to use the first chaffle as an experiment to see if you want to add the optional mozzarella cheese or not.

Step 2

Place all ingredients except the mozzarella in a blender, making sure that the cream cheese and butter are closest to the blades. Blend until the batter is smooth and a little frothy.

Step 3

Preheat the Dash. If you are using mozzarella, sprinkle a tablespoon onto the iron, then pour in enough batter to almost cover all the holes, then add another tablespoon of mozzarella if using. Otherwise, just pour the batter directly onto the iron. Close and cook for 3-5 minutes, until golden brown. Repeat for the remaining chaffles. Keep the cooked ones in a warm oven if you plan on serving them immediately.

Step 4

Brown the sausage in a large non-stick skillet over medium-high heat, then drain it and return it to the pan.

Step 5

Turn the heat down to medium low and add the cream cheese and heavy cream. Stir until the cream cheese has melted and there are no more visible chunks. Dilute with more heavy cream if you want a thinner gravy. Serve 1/3 cup of gravy over each chaffle.

Step 6

Macros per serving (1 chaffle and 1/3 cup gravy): 385 calories, 3 grams net carbs, 23 grams protein, 32 grams fat.