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Ingredients
for
4
Corn Waffles with Cheese Dip
30 min., ready in 45 min.
Time:
Ingredientsfor
- For the batter
- 125 grams butter
- ½ tsp salt
- 4 eggs (separated)
- 150 grams Cornmeal
- 50 grams Pastry flour
- 1 generous pinch Baking powder
- 50 grams cornstarch
- 250 milliliters milk
- vegetable oil (for greasing)
- For the cheese dip
- 1 small onion
- 50 grams softened butter
- 250 grams mature Camembert
- 2 centiliters White ale
- 1 pinch ground Caraway
- freshly ground peppers
- For garnish
- Sunflower seed (to sprinkle)
Preparation
1.
For the dough, beat the butter with the salt and the egg yolks until creamy. Mix the flour with the baking powder, cornmeal and cornstarch and stir into the butter mixture alternating with the milk. Beat the egg white until stiff and fold into the batter.
2.
Heat the waffle iron and lightly grease. Bake the waffles until golden brown, then allow to cool to lukewarm.
3.
For the cheese dip, peel the onion and chop very finely. Beat the butter until fluffy, then add the finely diced Camembert, onion, wheat beer and caraway. Mix until creamy with a fork. If needed, more beef can be added. Season with salt and pepper and serve with the waffles on plates, sprinkled with sunflower seeds.