Herb waffles with quark

Name: Herb waffles with quark
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Low-fat curd; 7 TABLESPOONS low-fat milk; 2 TABLESPOONS cold-pressed canola oil; 1/2 pickled cucumber; 6 Radishes; 3 Spring onions; 1-2 stem(s) mixed spring herbs (e.g. cress, chervil, parsley, chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Butter; 3 Eggs (size M); 250 g Flour; 1 TEASPOON Baking Powder; 1/8 l Milk; 7-10 Tbsp Rapeseed oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Low-fat curd
7 TABLESPOONS low-fat milk
2 TABLESPOONS cold-pressed canola oil
1/2 pickled cucumber
6 Radishes
3 Spring onions
1-2 stem(s) mixed spring herbs (e.g. cress, chervil, parsley, chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Butter
3 Eggs (size M)
250 g Flour
1 TEASPOON Baking Powder
1/8 l Milk
7-10 Tbsp Rapeseed oil

Directions

1
Stir the quark, milk and rapeseed oil until smooth. Clean and wash the vegetables. Cut cucumber and radishes into cubes, spring onions into rings. Finely chop the herbs and mix half with the quark and vegetables. Season with salt and pepper. Cream butter and eggs.
2
Mix flour, baking powder and salt and sieve into the egg-butter mixture. Stir until smooth, mix with the milk and fold in the remaining herbs. Let the wafer dough swell for about 15 minutes. Heat up the waffle iron and spread with rape seed oil. Put some batter on each waffle iron and bake golden brown waffles from it. Put the finished waffles in the oven warm