Comté & Spinach Waffles with glazed balsamic red peppers by Manon Lagrève

Makes approx. 12 waffles, 2 per person


Makes approx. 12 waffles, 2 per person

  • (For the waffles)
  • 500g plain flour
  • 50cl milk
  • 120g salted butter
  • 2 large eggs
  • 150g grated Comté
  • 2 tsp baking powder
  • 300g fresh spinach
  • 1 garlic clove, grated
  • Salt and pepper (to taste)
  • (For the glazed peppers)
  • 3 red peppers
  • 5 tbsp balsamic vinegar glaze
  • 1 tbsp sugar
  • 2 tbsp pine nuts

These Comté waffles are so versatile. My favourite way to eat them is fresh for brunch with some eggs and bacon (or houmous for vegetarians). They also work well for a light lunch, served with a generous salad and some avocado for nutritious fats. If you have leftovers (which is unlikely!), cut the waffles in quarters and top with smoked salmon and whipped cream to make the perfect snack or starter.



  1. Wash and thinly slice the peppers.
  2. Mix the balsamic vinegar glaze and sugar in a saucepan and leave to cook and reduce on a medium heat for about 20-30 minutes.


  1. In a pan, heat the milk and butter over a medium heat.
  2. In the meantime, combine the flour, baking powder, salt and pepper in a separate bowl then crack in the eggs and mix well.
  3. Pour in the warm milk and butter and mix.
  4. Finally, add the grated Comté.
  5. Cover the mix with and let it sit for at least 30 minutes.


  1. Heat up a little bit of butter and fry the garlic, add the rinsed spinach and cook for a few minutes.
  2. Using a sieve, extract as much water as possible.
  3. Use a wooden board and a good knife to chop the spinach.
  4. Wait until it has fully cooled down before adding it to the waffle dough.
  5. To cook the waffles: butter the waffle maker and cook for 3- 5 minutes.

To serve, toast some pine nuts in a frying pan and serve with Comté shavings.

Tip: The waffles will keep in the fridge for a few days if covered in foil or a in a reusable container. The easiest and quickest way to reheat them is in the toaster, or you can just pop them in a hot oven for a few minutes if you prefer.


Recipe: Manon Lagrève

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