We love waffles and I’ve made breakfast waffles with oats, bananas, nuts and a lot more, but savoury waffles are so much more. You can put so many different types of vegetables and meats into them. Try them with prosciutto, ham, bacon, chicken, to name a few.
These savour waffles are a vegetarian and gluten free variety and have red onions, garlic, mushrooms, spinach, corn and red pepper. I have tried to chop everything and just put that into the batter, but I found cooking the onion and mushrooms and slightly sweating the spinach makes the crepes more delicious.
Chop 1/2 a red onion (or more if you like), mince 1 garlic clove, and finely chop one green chilli. Pour 1 tablespoon of oil into the pan and put the onion, garlic and green chilli into a pan over medium heat. Cook them for about 2 mins so that they soften (if you like your onions browned, you can cook them longer).
Once the onions have softened, chop and put the mushrooms into the pan. Mushrooms tend to soften and ooze their liquid if over cooked, so just toss them in the pan for about 1/2 min. Then throw in the chopped spinach and toss for about 1 min. Now put the finely chopped red pepper and corn into the pan and turn the heat off and take the pan off the heat. All of these vegetables tend to let go of their water if left on the heat too long. Do not add salt to the vegetables either. This too will make the vegetables loose water.
While the cooked vegetables are cooling, you can make a dipping sauce to go with the savoury waffles. I like to make an avocado and greek yogurt sauce.
In a food processor, place 1/2 avocado chopped into large chunks. You can use frozen or fresh avocado. In goes 1/2 cup of fresh greek yogurt, one clove of garlic, 1 green onion, juice of 1/2 lime, 1/4 cup of fresh mint, and 2 tablespoons of good quality olive oil, salt and pepper to taste. Blend everything to a smooth consistency. I like it thick so you can spoon it instead of pour it on. I like to use this as a dip with chips too. But if you prefer it slightly more liquid, you can add water to it to get the consistency you like.
In our home, we always have to make two types of sauce. One with mint and another with coriander. My husband and daughter don’t like mint, but my son and I love it. I make the sauce without any herbs and then divide it into two and add the herbs of choice to each half and blend again.
Waffle batter is very similar to pancake or crepe batter. In a large mixing bowl, combine 2 cups of gluten free flour, 2 teaspoons of baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon paprika (or red chilli for a spicier version).
In a separate bowl or measuring cup, whip 3 eggs and add 1 1/2 cups of milk to it. Add 1/4 cup vegetable oil to the egg and milk mix.
Mix the wet and dry ingredients together to form a batter. It will be runnier than pancake batter and slightly thicker than crepe batter.
Now that the vegetables have had time to cool, you can mix them into the batter. Mix them well so that every bite of the waffle you eat will have some vegetables in it.
And finally you are ready to make the savoury waffles. Heat your waffle maker as per the directions and cook the waffles till they are crisp.
Enjoy them with a side of dipping sauce. I make a second dipping sauce. This one is slightly sweet and goes well with the saltiness of the waffles. Take some sweet chili sauce and mix it with some greek yogurt or sour cream and that’s it. The sweet chilli sauce is delicious on it’s own, but the yogurt or sour cream add a creaminess to it.
Enjoy right off the waffle maker or make ahead and toast when ready to enjoy.
The Best in Town Sunday Brunch Savoury WafflesCourse: BreakfastCuisine: CanadianDifficulty: Easy
- Vegetable mix
1 tablespoon vegetable oil
1/2 red onion
1 garlic clove
1 green chilli (optional)
2 button or crimini mushrooms (optional)
1 cup baby or regular spinach
1/2 sweet red pepper
1/4 cup frozen corn
1/2 teaspoon paprika or red chilli powder
salt and pepper to taste
2 cups gluten free flour (I make my own with 1 1/4 cup brown rice flour, 1/2 cup buckwheat flour and 1/4 cup tapioca flour)
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (or red chilli powder for a spicier version)
1 1/2 cups milk
1/4 cup vegetable oil
1/2 avocado in chunks
1/4 cup fresh greek yogurt
1 green onion
1 garlic clove
juice of 1/2 lime
2 tablespoons olive oil
1/4 cup fresh mint or coriander or parsley (optional)
- Vegetable mix
- Chop the red onion finely.
- Mince the garlic clove.
- Chop the green chilli finely (optional).
- Wash and finely chop mushrooms, spinach and red pepper.
- In a pan heat the oil over medium heat and put in the onion, garlic and green chilli if using. Cook for 1-2 mins.
- Toss in the mushrooms and cook for a further 1/2 min.
- Now you can add the spinach, corn and peppers – one at a time and quickly toss them together.
- Turn the heat off and get the pan off the heat. Do not overcook or else the vegetables will ooze liquid and will the batter runny. Let them cool completely.
- The Sauce
- Chop the avocado into chunks and put them into a blender or food processor.
- Add the greek yogurt, green onion, garlic, lime juice, olive oil and salt and pepper to taste
- Blend everything to make a thick dip like sauce.
- If using fresh herbs, toss them in now and blend again.
- Batter and waffles
- Mix all the dry ingredients in a mixing bowl.
- In a separate mixing bowl or measuring cup, whip the eggs and add the milk and oil to it.
- Combine the wet and the dry ingredients to form a batter.
- Now add the cooled vegetable mix to the batter and combine well.
- Now you are ready to make and enjoy the savoury waffles. Heat the waffle iron as per the directions and cook the waffles one at a time.
- -Do not put salt into the vegetables or the vegetables will ooze water. The salt will be put into the batter.
-For the sauce, you can replace the greek yogurt with sour cream.
– Check out other breakfast recipes here.