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Sun-Dried Tomato and Spinach Waffles
Recipe

15 INGREDIENTS • 11 STEPS • 1HR 10MINS

Sun-Dried Tomato and Spinach Waffles

4.5
2 ratings
These sun-dried tomato and spinach waffles are so fluffy, savory and amazing for brunch! The pesto cream sauce is the perfect topping.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
These sun-dried tomato and spinach waffles are so fluffy, savory and amazing for brunch! The pesto cream sauce is the perfect topping.
1HR 10MINS
Total Time
$3.24
Cost Per Serving
Ingredients
Servings
4
US / Metric
Milk
1 1/2 cups
Basil Pesto
2 Tbsp
Basil Pesto
Waffles
Medium Ground Cornmeal
1/2 cup
Medium Ground Cornmeal
Baking Powder
1/2 Tbsp
Baking Powder
Salt
1 tsp
Butter
1/2 cup
Butter
melted and slightly cooled, plus more for greasing
Milk
1 1/2 cups
Fresh Baby Spinach
1/2 cup
Fresh Baby Spinach, roughly chopped
Sun-Dried Tomatoes
1/2 cup
Sun-Dried Tomatoes, drained, roughly chopped
Pecorino Romano Cheese
1/2 cup
Freshly Grated Pecorino Romano Cheese
Pesto Cream Sauce
Butter
3 Tbsp
Fresh Basil
to taste
Fresh Basil
for garnish
Nutrition Per Serving
VIEW ALL
Calories
742
Fat
45.6 g
Protein
19.8 g
Carbs
65.3 g
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Sun-Dried Tomato and Spinach Waffles
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
First, prepare the batter. Whisk the All-Purpose Flour (1 1/2 cups), Medium Ground Cornmeal (1/2 cup), Baking Powder (1/2 Tbsp), and Salt (1 tsp) together in a large mixing bowl to aerate the dry ingredients.
step 2
In another bowl whisk the melted Butter (1/2 cup), Milk (1 1/2 cups), and Eggs (4) together until smooth.
step 3
Pour those wet ingredients into the dry ingredients and whisk it together until it is a thick batter.
step 4
Switch to a rubber spatula and fold in the coarsely chopped Fresh Baby Spinach (1/2 cup), Sun-Dried Tomatoes (1/2 cup), and Pecorino Romano Cheese (1/2 cup). Cover the bowl and set it in the refrigerator for at least 30 minutes to rest.
step 4 Switch to a rubber spatula and fold in the coarsely chopped Fresh Baby Spinach (1/2 cup), Sun-Dried Tomatoes (1/2 cup), and Pecorino Romano Cheese (1/2 cup). Cover the bowl and set it in the refrigerator for at least 30 minutes to rest.
step 5
When you are ready to make the waffles, preheat the iron. Be sure to follow the instructions on your particular waffle iron to get the best results.
step 6
Grease it well with butter then scoop in just enough batter to fully cover the bottom. Close the iron and cook the waffle for about 5 minutes.
step 6 Grease it well with butter then scoop in just enough batter to fully cover the bottom. Close the iron and cook the waffle for about 5 minutes.
step 7
Plate it and tent it with foil to keep it hot, and repeat with the remaining batter until you have 4 waffles total.
step 7 Plate it and tent it with foil to keep it hot, and repeat with the remaining batter until you have 4 waffles total.
step 8
While the waffles cook, make the easy pesto cream sauce. Combine the Butter (3 Tbsp) and All-Purpose Flour (3 Tbsp) in a small pot and heat it up over medium high heat.
step 9
Whisk them together until it is thick, golden and smooth. Keep whisking as you slowly pour in the Milk (1 1/2 cups). Let the sauce gently bubble and thicken for 5 minutes, whisking occasionally.
step 10
When it is done, whisk in the Basil Pesto (2 Tbsp)!
step 11
Serve the waffles immediately with the sauce and Fresh Basil (to taste) on top to make the plate pretty. Enjoy!
step 11 Serve the waffles immediately with the sauce and Fresh Basil (to taste) on top to make the plate pretty. Enjoy!
Tags
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Breakfast
American
Brunch
Comfort Food
Shellfish-Free
Vegetarian
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