Gaufres aux épinards et comté


  • 150 g (0,33 lbs) flour
  • 100 g (0,22 lbs) pumpkin seed flour (or plain flour only)
  • 1 package baking powder
  • 2 egg
  • 100 g (0,22 lbs) melted butter
  • 25 cl milk
  • 100 g (0,22 lbs) baby spinach
  • 50 g (0,11 lbs) grated Comté cheese
  • salt and pepper

 

Blanch the spinach in plenty of boiling water for 5 minutes. Drain and coarsely chop.

In a bowl, mix the eggs, melted butter and milk. Add the flours and baking powder little by little, whisking to avoid lumps.

Add the grated Comté cheese and the spinach. Mix well and cook in the waffle iron for 3/4 minutes. Serve hot with a salad or raw vegetables.

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