Epoisses Waffles, Spinach and Whipped
- 6 pers.
- 15 min
- 24 min
- 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
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.
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.
Cook your waffles in a waffle maker for approximately 2 minutes on both sides.
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.