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🍽️ Savory Waffles with Carrots and Arugula

570 kcal · 30 min · 4 servings

Ingredients

• butter 125 g
• eggs 4 pcs
• spelt flour, Type 1050 250 g
• baking powder 2 tsp
• milk 150 ml
• carrots 2 pcs
• salt pinch
• pepper, black ground pinch
• herbs of Provence, dried 2 tsp
• cherry tomatoes 250 g
• parmesan 50 g
• olives, black 100 g
• arugula 100 g
• olive oil 2 tbsp
• balsamic vinegar, dark 1 tbsp
• honey 1 tsp
• oil 1 tbsp
• cream cheese, plain 150 g

Instructions

1. 1. Cream the soft butter in a bowl using a hand mixer with a whisk attachment.
2. 2. Crack the eggs and gradually add them to the butter while stirring continuously.
3. 3. Stir in the flour, baking powder, and milk until a thick batter forms.
4. 4. If the batter is too thick, add a little more milk.
5. 5. Let the batter rest briefly.
6. 6. Peel the carrots and trim off the ends.
7. 7. Coarsely grate the carrots.
8. 8. Fold the grated carrots into the batter.
9. 9. Season the batter with salt, pepper, and herbs de Provence.
10. 10. Wash the tomatoes and cut them into quarters.
11. 11. Coarsely grate the Parmesan.
12. 12. Drain the olives.
13. 13. Wash the arugula and spin it dry.
14. 14. Whisk together olive oil, balsamic vinegar, and honey in a bowl.
15. 15. Season the dressing with salt and pepper.
16. 16. Preheat the waffle iron.
17. 17. Lightly grease the waffle iron.
18. 18. Pour a ladle of batter into the mold.
19. 19. Bake the waffles for about 2 to 3 minutes until golden brown.
20. 20. Place the baked waffles on a plate.
21. 21. Cover the waffles with a kitchen towel to keep them warm.
22. 22. Spread the savory waffles with cream cheese.
23. 23. Top the waffles with tomatoes, olives, arugula, and Parmesan as desired.
24. 24. Drizzle the waffles with the dressing.
25. 25. Serve the waffles.

Nutrition per serving

• kcal: 570
• Protein: 20 g · Fett/Fat: 35 g · Carbs: 45 g