Recipe: Waffles Stuffed With Raclette Cheese

Cheesy waffles stuffed with raclette cheese

Waffles make an excellent brunch, but you know what makes them better? Filling them with chunks of gooey, stretchy raclette cheeseThis recipe, adapted from the book Fromages: Permis de puer!, makes 16 miniature waffles that are satisfying to pick up and pull apart. The waffles have a fluffy crumb and yeasty flavor that perfectly complements the nutty taste and supreme meltability of Spring Brook Farm's Reading Raclette. Serve them with a tart green salad for a sophisticated brunch, or drizzle with maple syrup and butter for a sweet-meets-savory treat!

Cook time: About 2 1/2 hours, allowing time for dough to rise


  • 1/2 cup whole milk
  • 1 pack active dry yeast (1/4 ounce)
  • 2 eggs
  • 1 tablespoon honey
  • 3 cups all-purpose flour
  • Salt and pepper
  • 7 tablespoons salted butter, softened
  • 11 ounces raclette cheese (without the rind), cut into small pieces


Warm the milk slightly, then pour it into the bowl of a stand mixer equipped with a dough hook. Add the yeast, eggs, and honey. In a separate bowl, mix together the flour, salt, and pepper, and add to the milk and yeast mixture.

Knead with the dough hook for 5 minutes and then add the butter, a couple tablespoons at a time. Continue to knead for 8 minutes. Cover and let the dough rise for 1 hour in a warm and cozy place, away from drafts.

Divide the dough into 16 pieces and place on a floured work surface. Flatten each portion of dough with the palm of your hand into a 4-inch circle.

Place 3 small pieces of raclette in the center of each round and fold the dough over the cheese, making sure to seal it well. Arrange the portions of dough on a tray covered with parchment paper and continue this process with the rest of the dough and cheese.

Cover the filled dough pieces with a tea towel and let the dough rise for another 45 minutes.

Heat a waffle iron and place 1 ball in each imprint. Fold the lid without locking it completely (so the dough can expand), and cook for 1 to 2 minutes.

Serve hot with a green salad.

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