Mature cheese & courgette waffles

Name: Mature cheese & courgette waffles
Ingredients: 350 g courgette; 4 eggs; 250 g mature cheese; 150 g buckwheat flour; 2 tablespoons wholegrain mustard; 2 tablespoons rosemary; 1/2 teaspoon salt; butter for frying; blender, waffle iron

Makes 6 waffles · 15-30 minutes

Print recipe

Got a waffle iron? Heat it up quickly for this simple but flavoursome recipe: mature cheese & courgette waffles. The combination of courgette and mature cheese gives a lovely crispy bite and a creamy inside. Eat the waffles warm straight from the waffle iron or let them cool down a little – you can taste the mature cheese even better that way! You can add delicious toppings to the waffles. Also handy to take along for lunch.

Ingredients

350 g courgette
4 eggs
250 g mature cheese
150 g buckwheat flour
2 tablespoons wholegrain mustard
2 tablespoons rosemary
1/2 teaspoon salt
butter for frying

Kitchen tools:

blender, waffle iron

Method

Cut the courgette into pieces and place them in the blender along with all the other ingredients, then blend. Because the batter is quite thick, an air bubble may form near the blades. If so, stop the blender a few times in between and stir the batter with a wooden spoon. This releases the air bubble from the batter.
Grease both sides of the waffle iron with butter using a pastry brush. Spoon the batter into the centre of the waffle iron and gently press the top down. This way you get thin waffles despite the thick batter. Cook the waffles for 3 minutes. Repeat until all the batter is used up, greasing the waffle iron each time.