Gruyère AOP waffles

20' 7'

According to some sources, the history of waffles dates back to the Middle Ages. A certain Saint Louis is said to have created a fraternity whose members were considered to be the ancestors of pastry cooks. They made so-called 'forgotten' biscuits - 'oubliés' in French, which is reminiscent of the famous 'oblaras' of Ancient Greece. These 'oubliés' were baked between two cone-shaped or rod-shaped rolled irons decorated with characters. The 'oublié' quickly became a fashionable dish!

The waffle iron that we know today is said to have been invented by a blacksmith in the 13th century who created dimpled plates, similar to a honeycomb. The word 'waffle' comes from 'walfre' which means 'honeycomb' in Old French from the 12th century.

Over time, they have become regional specialities, particularly in northern France and Belgium where they exist in many forms, such as the famous Liège waffles.

Ingredients for



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  • 120 g
  • 40 g
  • 2
  • 1.1 dl
  • 70 g
    Gruyère AOP
  • +
  • +
    white pepper


  1. Separate the whites from the yolks of the eggs. Put the whites aside in a large bowl. 
  2. Grate the Gruyère AOP.
  3. Combine the flour with a pinch of salt and pepper in a large bowl. 
  4. Add the egg yolk, melted butter and milk, beating well to remove any lumps until you have a smooth batter. 
  5. Stir in the grated Gruyère AOP. 
  6. Whisk the egg whites until firm. Using a spatula, carefully fold them into the batter. 
  7. Heat the waffle iron and lightly grease it. Ladle in the correct amount of batter.  
  8. Cook until the waffles are golden brown and crispy - approximately 7 minutes. 
  9. Repeat until all the batter has been used. 
  10. Serve immediately while still hot. 

Delicious to know

Prepare the batter in advance, cover the bowl with plastic wrap and leave it to stand in the fridge for an hour. For lighter waffles, add in some bicarbonate of soda equivalent to 1% of the total weight of the batter.

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