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RECIPE
15 INGREDIENTS11 STEPS1HR 10MIN

Sun-Dried Tomato and Spinach Waffles

4.5
2 Ratings

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152 Saved

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.
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These sun-dried tomato and spinach waffles are so fluffy, savory and amazing for brunch! The pesto cream sauce is the perfect topping.
1HR 10MIN
Total Time
40MIN
Active Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/2 cups
2 Tbsp
Basil Pesto

Waffles

1 1/2 cups
1/2 cup
Medium Ground Cornmeal
1/2 Tbsp
Baking Powder
1 tsp
1/2 cup
melted and slightly cooled, plus more for greasing
1 1/2 cups
1/2 cup
Fresh Baby Spinach , roughly chopped
1/2 cup
Sun-Dried Tomatoes , drained, roughly chopped
1/2 cup
Freshly Grated  Pecorino Romano Cheese

Pesto Cream Sauce

3 Tbsp
to taste
for garnish

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Nutrition Per Serving

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CALORIES
797
FAT
50.2 g
PROTEIN
25.5 g
CARBS
62.4 g

Cooking Instructions

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Step 1
First, prepare the batter. Whisk the All-Purpose Flour (1 1/2 cup), Medium Ground Cornmeal (1/2 cup), Baking Powder (2 teaspoon), and Salt (1 teaspoon) 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 cup), and Egg (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 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 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 tablespoon) and All-Purpose Flour (3 tablespoon) 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 cup). Let the sauce gently bubble and thicken for 5 minutes, whisking occasionally.
Step 10
When it is done, whisk in the Basil Pesto (2 tablespoon)!
Step 11
Serve the waffles immediately with the sauce and Fresh Basil (to taste) on top to make the plate pretty. Enjoy!

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Nutrition Per Serving
Calories
797
% Daily Value*
Fat
50.2 g
64%
Saturated Fat
27.7 g
138%
Trans Fat
0.0 g
--
Cholesterol
300.0 mg
100%
Carbohydrates
62.4 g
23%
Fiber
4.6 g
16%
Sugars
13.3 g
--
Protein
25.5 g
51%
Sodium
1267.5 mg
55%
Vitamin D
1.0 µg
5%
Calcium
554.8 mg
43%
Iron
4.4 mg
24%
Potassium
384.1 mg
8%
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