The quotcrefflequot is a a combination of a French crepe a Belgian waffle and Hong Kong street food staple the eggette

The "creffle" is a a combination of a French crepe, a Belgian waffle and Hong Kong street food staple the eggette.

Mashup concepts debut in bakery/cafe segment

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Customers still wait in long lines to score one of the 500 cronuts made each morning at Dominique Ansel Bakery in New York City. But some of these patrons may soon be sampling either of two new hybrid pastry options available nearby: the creffle—a combination of a French crepe, a Belgian waffle and Hong Kong street food staple the eggette—or the bruffin, a brioche/muffin combination billed as a “meal in a muffin.” They’re available, or will be soon, from a pair of new bakery/cafe concepts

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