Ingredients
- 10 eggs
- 38 cl milk
- 50 g butter
- 450 g flour
- 5 tablespoons pesto
- 100 g grated Gruyère cheese
- Salt
- Pepper
Recipe
In a small saucepan, gently heat the milk with some of the butter. Remove from heat and set aside.
In a large bowl, beat the eggs, then stir in the flour until smooth. Gradually stir in the warm milk.
Then add the pesto. Season to taste.
Preheat the waffle iron. Pour a small amount of batter evenly onto the hot plates, then close and cook for 3-4 minutes. Repeat with remaining batter.
Once cooked, serve the waffles warm with cherry tomatoes.
