Epoisses Waffles, Spinach and Whipped
- 6 pers.
- 15 min
- 24 min
- medium
![](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2019/08/MODIF-Recette-Epoisses-Gaufres-aux-épinards-1-477x407.png)
Ingredients
- For the waffle dough:
- 300 g of fresh spinach
- 120 g of flour
- 2 eggs
- 10 cl of milk
- 60 g of melted butter + 5 g of butter
- 80 g of Germain Epoisses
- Freshly ground salt and pepper
- For the whipped cream with herbs:
- 10cl of chilled double cream
- A few sprigs of chive, basil and parsley
- The juice from half a lemon
Preparation
-
1
In the saucepan, sauté the spinach for a few minutes in a little butter. When it is cooked, drain it thoroughly to remove all the water.
-
2
In the bowl of a food processor, add the flour, the eggs, the milk, the melted butter then mix thoroughly. Then, add the spinach and the Epoisses cut into pieces and mix again.
-
3
Cook your waffles in a waffle maker for approximately 2 minutes on both sides.
-
4
Then, prepare the herb flavoured whipped cream. Finely cut the herbs. In a bowl (ideally placed in the freezer a few minutes beforehand), pour in the chilled cream, then using an electric mixer beat it to a whipped cream consistency. Afterwards, add the herbs, the lemon juice, a dash of salt then mix it one last time before placing it on the waffles.
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