Waffles made with pumpkin seed flour, garnished with spinach and Comté sprouts
If I like the waffles in a sweet version (as in my Liège waffles recipe ), I prefer them in a savory version! It is a good alternative to savory cakes which can be perfect for a dinner accompanied with raw vegetables, for a picnic or an aperitif.
The big plus of the waffles is that it is very easy and quick to prepare, and you can customize them endlessly! For my daily recipe, I chose to combine spinach and Comté sprouts, but you can use other vegetables (zucchini, carrot, squash, etc.) and cheeses, or even make a 100% vegetable version!
If you are using vegetables soaked in water, such as spinach or zucchini, remember to blanch them well or fry them in the pan before incorporating them into your dough, otherwise they may make too much water when cooked.
- Waffle iron
- 150 g flour
- 100 g pumpkin seed flour (or only standard flour)
- 1 packet baking powder
- 2 eggs
- 100 g melted butter
- 25 cl milk
- 100 g baby spinach
- 50 g grated county
- salt and pepper
- Blanch the spinach in a large volume of boiling water for 5 minutes. Drain and coarsely chop.
- In a bowl, mix the eggs, the melted butter and the milk. Add the flours and yeast little by little while whisking to avoid lumps.
- Add the grated Comté and spinach. Mix well and cook in the waffle iron for 3/4 minutes. Serve hot with a salad or raw vegetables.