Montreal has the perfect place for brunch: Engaufrez Vous. As their name suggests, they make waffles (really excellent!), classics, but also savory filled waffles. It was the first time I'd seen this. And it was not only delicious, but also original. So I wanted to try and reproduce the concept at home (another mini culinary quest). Here's my recipe for Salted Stuffed Waffles.
I thought about how they could achieve a cooked filling in the waffle, without opening it up for topping. In general, a classic waffle batter is liquid, so it's not really possible to garnish it... It is possible to make the batter itself flavored with herbs, chocolate, cheese etc...
So I asked Google and finally found the little trick. It's all about making a waffle dough strong enough to hold the filling when it's time to bake.
Get cooking!
Print
Salted filled waffle
- Total Time: 45min
- Yield: 10 waffles 1x
Description
Salted filled waffle. I've given you an example of a garnish, but it's up to your taste.
Ingredients
Paste à waffle
- 125 mL milk (½ cup)
- 125 mL water (½ cup)
- 8 gr baker's yeast
- 500 gr flour
- 80 gr salted butter
- 1 egg
- 3 gr go tol
Trim
- ham
- mozzarella
- peppers
Instructions
- Melt the butter (80gr) in a small saucepan or in the microwave.
- Put the water (125mL) on the milk (125mL) and yeast(~8gr) in un bowl and mix lightlyt.
- Add successively to the liquid mixture (milk and yeast) flour (500gr), salt (3gr) egg, melted butter.
- Then stir with a wooden spoon.
- Once the dough has formed and is smooth, continue kneading quickly by hand.
- Roll out the dough with a rolling pin, e1-2cm thickr.
- Cut out 10 dough pieces.
- Place your dough pieces in cling film and chill for 30 minutes.
Trim
- Roll out the dough pieces to roughly twice the size of the final waffle. This will depend on your waffle iron.
- Fill one half of the dough with whatever you like. In my case, half a slice of ham, pieces of cheese and small cubes of bell pepper.
- Fold the paste to cover trim.
- Remember to seal the edges to prevent the filling from coming out during baking.
Cooking
- Heat your waffle iron and penser to apply a thin layer of oil to prevent the dough from sticking during baking.
- Once hot, place your waffle on the plate and close for about 5 minutes.
- Take the waffle out when the color of the waffle suits you.
- Taste for yourself.
Notes
A waffle iron with removable plates is preferable. That's right, it's not uncommon for the cheese to run all over the place if you overfill. It's pretty annoying to clean if you have fixed plates, I speak from experience.
For the trim, I'm talking about salting with a specific topping. But let your imagination run wild - any topping can be used, even a sweet one (at random, banana and chocolate chunks).
If you're using dehydrated baker's yeast, it's usually best to dissolve it in a little warm water or milk before adding it to the recipe.
- Prep Time: 10min
- Cook Time: 10min
- Category: Main course
- Cuisine: Belgian
English 
French
Leave a comment