Croffles in Basel, sweet & salty
Sweet or savoury, pretzel-grain or butter dough, we love croffles. Croissant dough, freshly baked in the croffle iron, with handmade mousses and quality toppings. Every recipe is our own creation, found only at the Pförtnerhaus.
What is a croffle?
A croffle combines the best of a croissant and a waffle: croissant dough goes straight into a hot croffle iron and comes out as a golden, butter-rich waffle with crispy layers. At Pförtnerhaus Basel it comes as a pretzel-grain or butter variant, sweet with handmade mousses and sauces, savoury with toppings like roast beef, Swiss Lachs or burrata. The croffle was invented in Asia and refined here at the Pförtnerhaus. It's our great speciality.
Salty, sweet and everything in between
Roastastic Beef with roast beef, homemade tartar sauce, English cheddar, rocket and capers. Japan Delight with chicken breast in homemade teriyaki, sriracha cream, mango and spring onions. The great Greek with gyros, yoghurt sauce, cucumber, tomatoes and red onions. Parma Bandito with parmesan mousse, Grisons cured ham and rocket. Fishy Fish with tuna mousse, cornichons and chives. All savoury croffles come with a salad.
Grand Chocolat with Toblerone mousse, chocolate sauce and sprinkles. Lotus Queen with vanilla mascarpone mousse, Lotus cream and Lotus crunch. Salty Caramel with crème pâtissière. Spiky Lemon with lemon cream and meringue. Berry Mary with cream and fresh blueberries. Miss Himbi with fresh raspberries. Big Schoko, Big Maple, Sweet Blanco, and on hot days Eis Eis Baby with vanilla ice cream.
For salmon fans: Green Salmon with Swiss Lachs, homemade avocado cream cheese and sprouts, or Salmon King with Swiss Lachs, homemade horseradish mousse and capers.
From the Vegi Love line: Ruby Ruby Ruby with avocado cream cheese, pomegranate seeds and sprouts, Hummus Affair with hummus, cucumber, cherry tomatoes and spring onions, and Don Burrata with burrata di bufala, tomatoes and basil, served with a cold tomato soup.
From Paris via Berlin and Brussels to Basel
Our croffle search began with a lucky find while travelling. The idea comes from Asia, but we discovered it on the road in Europe: from Paris via Berlin and Brussels back to Basel. We tried dough variants, experimented with croffle irons and fine-tuned the mousses. The result is on the menu at the Pförtnerhaus today.
Croffle FAQs
Why is it called croffle and not waffle?
Because it's both: croissant dough, baked fresh in a waffle iron. That hybrid deserves a name of its own, hence croffle. The buttery layers come from the croissant, the shape from the waffle. We serve them sweet (mousses, sauces, berries) or savoury (roast beef, Swiss Lachs, burrata and more).
How are your croffles made?
We start with quality dough in a pretzel-grain or butter variant. The dough goes into our dedicated croffle iron until it's crisp outside and butter-soft inside. We then coat it with handmade mousses and top it with quality ingredients. Fresh, made to order.
Are the croffles vegetarian or vegan?
The sweet variants are vegetarian, and the Vegi Love line (Ruby Ruby Ruby, Hummus Affair, Don Burrata) offers meat-free savoury croffles. For vegan wishes, just ask, we know the menu and will adapt where we can.
Can I take croffles to go?
Yes, all croffles are available to take away, best eaten within 30 minutes while still crisp. A short reheat in the oven works well; the microwave makes the dough soft, so we don't recommend it.
How much does the Croffle Bike cost for my event?
It depends on date, headcount, occasion and croffle selection. Send us a short brief via the Croffle Bike page, we usually reply within one to two working days with a quote and examples.