Flavor Trends, Strategies and Solutions for Menu Development





Jessica Foust

Jessica Foust, RDN
Director, Global Product Development & Menu Management
Little Caesars

Bubble Waffle California Caprese

Recipe courtesy of Jessica Foust
Sponsor: California Milk Advisory Board

Servings: 10


Basil Bubble Waffle:

  • 3 c all-purpose flour
  • 4 tsp baking powder
  • 4 tsp cornstarch
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 ½ oz fresh basil
  • 4 eggs
  • ½ c sugar
  • 1 1/3 c buttermilk
  • 1 1/3 c water
  • ½ c butter, melted
  • As needed vegetable oil spray
  • 10 oz fresh mozzarella, pearls or ½-in cubes

Marinated Tomatoes

  • 4 c diced tomatoes
  • ½ tsp grated fresh garlic
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp chiffonade fresh basil
  • Salt, as needed

For Plating

  • 5 c scrambled eggs
  • 2 ½ c fried shallots


For the Basil Bubble Waffle:

  1. In a large bowl, combine flour, baking powder and cornstarch, whisk to evenly combine.
  2. In a blender pitcher, combine salt, pepper, basil, eggs, sugar, buttermilk and water and blend until basil pieces are the size of finely ground pepper.
  3. With the blender running, drizzle in the melted butter until combined.
  4. Transfer mixture to the bowl with flour and whisk to combine.
  5. Preheat bubble waffle iron and spray with olive oil or other neutral oil spray.
  6. Portion 1/4 c of the batter into the waffle iron, filling as many of the waffle cavities as possible.
  7. Place 1 pearl (or dice) of mozzarella in each bubble cavity and top with another 1/4 c of the batter.
  8. Close waffle iron and cook until evenly golden brown on both sides.

For the Marinated Tomatoes:

  1. In a bowl, combine the tomatoes, garlic, oil, basil and salt to taste. Cover and marinate for before service.


  1. On a serving plate, place the prepared Basil Bubble Waffle and top with 1/2 c freshly scrambled eggs, 1/4 c Marinated Tomatoes. and 1/4 c fried shallots.
  2. Serve immediately.

Chef Notes

This bubble waffle can be enjoyed with a knife-and-fork or folded into a taco or cone for a handheld breakfast on the go.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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