The recipe comes from Waffles & Eggs

Gauffre Epinard

© Guillaume Czerw

For a brunch or a light meal, with a nice salad, it’s the new pancake. All green, plain or with pastrami, bacon melted cheese, they are the new hot items. Excerpted from the book Peas & Love by Catherine Kluger.



I beat the egg whites into tight peaks.

I blanch the spinach (30 seconds to 1 minute) in a pot of boiling water, I refresh them with ice cubes and drain them with absorbing paper.

I mix with a long neck mixer or in a blender at high speed the spinach or the herbs with half the buttermilk or the cream to obtain a liquid and green mixture.

In this mixture I add the egg yolks with the melted butter, the rest of the buttermilk or cream, then I add the flours, yeast, baking soda, pinch of sugar to obtain a homogenous batter.

Then, I delicately incorporate the snow peaked egg whites, then the cheese, and if I add some, the ham or pastrami.

I heat the waffle mould and cook the batter.

When the waffles are cooked, little by little, I place them in the oven at 160 °C to serve them warm accompanied by a nice green salad.

Depending on the season, I adore tasting them with slices of roasted squash, a few sprigs of fresh herbs and an egg, sunny side up or with a Greek salad (tomatoes, cucumber, red onions, mint, feta) and a dash of olive oil.

And if there are any left over (you can always be hopeful !), place it in the toaster for another round !

Peas & Love by Catherine Kluger at the Editions de la Martinière, 25 €.


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- 3 eggs (whites and yolks separated)

- 100 g of spinach or ½ bunch of parsley & ½ bunch of chives or 1 bunch of basil or 1 bunch of chervil and a few leaves of tarragon or aniseed or 1 bunch of coriander

- 240 g of buttermilk, kefir or liquid cream or vegetal cream (oats, coconut, rice, soya)

- 180 g of butter

- 150 g of flour

- 75 g de of spelt flour

- 2 tablespoons of chemical yeast

- 1 tablespoon of baking soda

- 1 tablespoon of sugar cane

- 75 g pf cheddar or emmenthal, feta or grated mozzarella

- Ham or pastrami strips (optional)

- Vegetal oil (ideally in a spray, otherwise apply with a brush or absorbing paper) for the waffle mould.

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