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Véronique Chapacou

Serves 4


120 g Brique de Flandres cheese, well chilled
220 g potatoes, steamed
130 g wheat flour
30 cl milk
3 eggs
50 g butter
1 sachet baking powder
Salt and pepper
Grated nutmeg
Onion compote:
160 g Brique de Flandres, diced
2 large onions, minced
30 cl Frometon* beer (or lager from the North of France)
Sunflower oil
Black pepper


To make the waffle mixture, mash and sieve the steamed potatoes into a fine purée.
Remove the rind from the cheese, and coarsely grate the cheese.
Melt the butter.
In a large bowl, mix the potato purée with the flour, baking powder and eggs.
Add the milk and butter, whisking to produce a lump-free texture. Add the grated cheese, a pinch of nutmeg, salt and pepper.
Cover the bowl and leave for 1 hour at room temperature.
To make the compote, sauté the onions in a pan with a little olive oil, then turn up the heat, add the beer and bring to the boil. Cook at a medium heat, stirring regularly, until only about 3 tablespoons of liquid remain. Remove from the heat and add the cheese, stirring until melted. Add pepper and keep warm.
Cook the waffles using a waffle iron and serve hot with the onion compote.

*A top fermented beer, developed to accompany typical cheeses from the French North.

@Nathalie Carnet