Savory Waffles

This started as a way to serve caviar as a pass-around appetizer at my big charity dinners. I’d make a little waffle with just one big hole in the center, and that was where the sour cream and caviar would go. Then I started snacking on the extra waffles, and realized they could be served with all sorts of other dishes, from seafood to eggs. And they’re not bad all by themselves, as an alternative to bread.

The recipe deviates from the standard waffle in eliminating all sweet ingredients, replacing them with savory flavors.

  • 1 cup self-rising flour
  • 1/2 tsp. granulated onion
  • 1/4 tsp. dill
  • 1/2 tsp. salt
  • 3 Tbs. extra-virgin olive oil or melted butter
  • 1 egg, beaten
  • 1 cup half-and-half

Preheat the waffle iron before beginning the batter.

1. Mix all the dry ingredients in a small bowl with a fork.

2. Mix all the wet ingredients in a larger bowl with a whisk.

3. Pour the dry ingredients into the wet ingredients and whisk slowly until all the flour is wet. Don’t eliminate all the lumps.

4. Pour the batter into the center of each half of the waffle iron, covering only one square completely and allowing the batter to flow into the surrounding squares. Close the cover and bake according to your waffle iron’s instructions. The top of the waffle need not brown entirely.

5. Flip the waffle “star” over and fill the center square with sour cream, soft-scrambled eggs, crabmeat with hollandaise, or whatever else you might think of.

Makes about a dozen waffle stars.

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