Waffles with Nyons PDO black olives, comté cheese, onion & thyme, olive oil chantilly cream

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A dish for

A dish for 4 foodies

Preparation time

15 minutes

INTRODUCTION

About the recipe

An original recipe that will delight your taste buds and surprise the whole family!

Take advantage of Brin d’Olivier’s advice on the products to use for this recipe.

Recipe design and photographs :

Eva Tinghino

www.douce-addiction.fr

Ingredients

2 eggs
10 cl Le Brin d’Olivier PDO Nyons olive oil “Le Brin d’Olivier”
25 cl milk
220 g T65 flour
1 sachet baking powder
½ jar Le Brin d’Olivier PDO Nyons black olives “Le Brin d’Olivier”
115 g grated Comté cheese
2 yellow onions
A few sprigs fresh thyme
salt & pepper

For the olive oil chantilly :

40 cl chilled double cream
5 tbsp “Le Brin d’Olivier” PDO Nyons olive oil
salt & pepper

Preparation

Step 1 :

Prepare the olive oil chantilly cream by pouring the ingredients into a siphon. Make sure the siphon is tightly closed before inserting the gas cartridge, then shake vigorously. Set aside in the fridge.

Step 2 :

Peel and chop the onions. Sauté in a frying pan over low heat with a drizzle of olive oil, until golden-brown. Leave to cool.

Step 3 :

Carefully pit the olives and cut into pieces. Remove the thyme leaves by sliding each sprig between thumb and forefinger.

Step 4 :

Mix the eggs, olive oil and milk in a bowl. Gradually stir in the flour and yeast, making sure there are no lumps. Once the dough is smooth, add the sauteed onions, grated Comté cheese and olives. Season with thyme, salt and pepper and mix gently.

Step 5 :

Preheat the waffle iron and oil the plates if necessary. Allow one ladle of batter per waffle and cook for around 4 minutes, depending on preference (and waffle iron). Place cooked waffles on a wire rack and continue cooking until the batter is used up. Serve with the olive oil chantilly.

N.B. No pitter? Use a large straw or even the neck of a funnel to pierce the olive and remove the stone.

Idée : Accompagner les gaufres d’une belle salade pour le déjeuner, ou les servir coupées en tranches en guise de dips pour l’apéritif.