Waffles aren’t just for breakfast anymore!
This week I’ve made their savoury version and, OMG, they are so good! Perfect for a delicious brunch: crispy on the outside and fluffly on the inside, you can add cheese, herbs or spices in the batter and top them with everything you’d like.
Cheese and smoked salmon waffles
- For the batter
- whole milk at room temperature: 200 ml
- plain flour: 125 grams
- Emmental cheese grated: 100 grams
- baking powder: 1 tsp
- salt: 1/2 tsp
- medium eggs at room temperature: 2
- butter melted: 50 grams
- nutmeg (a pinch)
- vegetable oil for the waffle maker (as needed)
- To serve
- smoked salmon: 200 grams
- eggs (fried) as needed
- creme fraiche (a couple of tbsp)
- Sift flour, baking powder and salt into a big bowl.
- Break the eggs into the milk, mix a little with a balloon whisk, add the melted butter and the nutmeg.Add slowly to the dry ingredients and mix using the balloon whisk until you have a smooth batter. Add the grated Emmental and fold it into the batter using a rubber spatula. Cover with a kitchen towel and let the batter rest for 10 minutes.
- Heat the waffle maker and grease it with the vegetable oil then pour the batter into the waffle maker using a ladle. Cook for about 3 to 5 minutes. Put the waffles onto a plate and keep them warm into the oven at low temperature.
- Serve with fried or poached eggs, smoked salmon and some crème fraîche