All Recipes

Savory Belgian Waffles

This dish plays off the success of chicken and waffles, adding an unexpected richness to the waffle batter with the addition of Boursin cheese. The savory-sweet topping lends a surprising, delicious combination.

Preparation

Equipment:

Waffle Iron

For Waffles:

Combine milk and butter in medium pan until mixture reaches 120°F. Remove pan from heat; whisk in Boursin. Pour mixture into large bowl.
Add remaining ingredients; mix to combine. Cover and refrigerate at least 8 hrs. or overnight. (Batter will double in size during refrigeration.)
For each serving, lightly spray preheated waffle iron. Ladle 5 oz. batter onto hot iron; close and invert. Cook 3 min. or until waffle is golden brown.
Serve waffle quartered and shingled on serving plate, topped with 1-ounce whipped Boursin with 1/4 cup maple syrup served on the side.

Operator Tips:

This recipe can also be prepared using the 2.2 lb Boursin Professional tub.
The cheese in this waffle application creates a little extra crust and crunch where the waffle contacted the hot iron, especially around the edges.
When you spread the soft whipped cheese on top of the warm waffle, it releases a lovely herb and garlic aroma that mixes quite well with the bourbon and maple from the syrup.

Ingredients

portions

24
serving size

1 Waffle
day part

Breakfast

For The Waffle Batter:

3

cups milk
2.5

oz butter
1

box Boursin Garlic & Fine Herbs, Softened
1/4

cup maple syrup + 2 tbsp
1.5 Tsp.

Kosher salt
2

tsp vanilla extract
4

Eggs
4

Cups all-purpose flour

For The Waffles:

1

Nonstick spray
1

Recipe prepared waffle batter
24

oz Boursin Garlic & Fine Herbs, whipped
6

cups bourbon maple syrup, warmed

About Chef Michael Slavin

Star anise. Coca-Cola. Blackberry preserves. Balsamic glaze. Michael Slavin, VP Culinary & Menu Innovation for Landry’s Hospitality Group, understands that thoughtful attention to the supporting players in a dish not only elevates the hero ingredient but can be the key to craveable differentiation. He finds inspiration in dine-arounds and culinary immersions, leaving such events excited and challenged “to do my best work in trying to create the coveted, truly ‘original’ dish,” he says.