Comté and Mustard Waffles

Difficulty 2/5

6-8 waffles • Prep : 30 min • Cooking : 4 -5 min for each waffle • Recipe by passionmeetscreativity

  • -200 g flour
  • -150 g grated Comté AOP cheese (aged for 12–18 months)
  • -2 eggs
  • -250 ml milk
  • -50 g melted butter
  • -1 sachet of baking powder (11 g)
  • -2 tablespoons of wholegrain mustard (“à l’ancienne”)
  • -1 tablespoon of mustard “L’Originale”
  • -Freshly ground black pepper
  • -A pinch of salt
  • -For the mustard cream :
  • -100 g thick quark or sour cream
  • -1 heaped teaspoon of mustard “L’Originale”
  • -1 teaspoon of honey
  • -A few drops of lemon juice
  • -Finely chopped chives
Comté and Mustard Waffles

  1. 1In a mixing bowl, combine the flour, baking powder, salt and pepper.
  2. 2Add the eggs, then gradually pour in the milk, whisking continuously until you obtain a smooth batter.
  3. 3Stir in the melted butter and both types of mustard.
  4. 4Add the grated Comté and gently fold it into the batter.
  5. 5Leave the batter to rest for 15 minutes.
  6. 6Preheat the waffle iron and lightly grease the plates.
  7. 7Pour a portion of batter into the waffle iron and cook for approximately 4–5 minutes, until the waffles are nicely golden brown.
  8. 8Transfer the cooked waffles to a wire rack to keep them nice and crispy.
  9. 9For the mustard cream : Mix the thick quark (or thick sour cream) with honey and lemon juice until smooth. Add the chives and stir to combine. Refrigerate until ready to serve with the waffles.
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