Buckwheat waffles with vegetable topping

Per portion


110 mins




250 calories


  • 200 g buckwheat flour
  • 300 g milk
  • 1 sachet dry yeast
  • 30 g butter
  • 2 eggs
  • 50 g cornflour
  • salt
  • 200 g courgettes, finely chopped
  • 50 g chopped onions
  • 10 g olive oil
  • 100 g red pepper, diced
  • salt
  • pepper
  • 200 g fresh goat's cheese
  • chives
  • sprouts


Heat the milk and yeast in a saucepan.

Add the butter, eggs, buckwheat flour, cornflour and salt and mix together.

Cover and leave to rise for 1 hour until doubled in volume.

Stir well once more.

Heat the waffle iron. Bake waffles until lightly browned and crisp.

For the vegetable topping, heat the oil in a frying pan, add the chopped onion and fry.

Add the finely chopped courgettes and diced peppers and sauté in a covered pan. Season with salt and pepper.

First spread the goat’s cream cheese, then the vegetables evenly over the waffles. Garnish with sprouts and chives.