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🍳 Crispy Vegetable Waffles

619 kcal · 30 min · 4 servings

Ingredients

• butter 125 g
• eggs 4 pcs
• whole wheat flour 250 g
• baking powder 2 tsp
• milk 170 ml
• carrots 1 pcs
• zucchini 1 pcs
• salt pinch
• pepper, black ground pinch
• cream cheese, plain 150 g
• herbs of Provence, dried 1 tbsp

Instructions

1. 1. Beat soft butter in a bowl with a hand mixer and whisk until creamy.
2. 2. Whisk eggs and add them gradually to the butter while stirring constantly.
3. 3. Stir in flour, baking powder, and 150 milliliters of milk until a thick batter forms.
4. 4. If the batter is too thick, add a little more milk until the consistency is right.
5. 5. Peel the carrots and trim the ends.
6. 6. Grate the carrots coarsely.
7. 7. Wash the zucchini and remove the ends.
8. 8. Grate the zucchini coarsely as well.
9. 9. Fold the grated vegetables into the batter.
10. 10. Season the batter with salt and pepper.
11. 11. Preheat the waffle iron.
12. 12. Lightly grease the waffle iron.
13. 13. Place one ladleful of batter into the mold.
14. 14. Bake the waffles for about 2 to 3 minutes until golden brown.
15. 15. Let the finished waffles cool on a wire rack.
16. 16. Beat cream cheese in a bowl with 2 tablespoons of milk until creamy.
17. 17. Fold in Herbs de Provence into the cream cheese mixture.
18. 18. Season the dip with salt and pepper.
19. 19. Pour the cream cheese dip into small jars (approx. 25 milliliters).
20. 20. Arrange the savory vegetable waffles in a lunchbox.
21. 21. Serve the waffles with the cream cheese dip as a lunch snack.

Nutrition per serving

• kcal: 619
• Protein: 14 g · Fett/Fat: 39 g · Carbs: 48 g