Parmesan Waffles

Mix the grated Parmesan with the flour, baking powder and fried onions in a baking bowl. Stir with buttermilk to form a smooth, viscous dough. Separate the eggs and add the egg yolks to the batter form. Whip the egg whites to egg whites and gently fold them in.

Preheat waffle iron according to instructions and lightly grease with clarified butter.

Tk peas to cool and drain well. Put some of the peas aside and mash the rest with crème fraîche, adding the juice of one lemon. Cut the dried tomatoes into cubes, add them to the dip and the remaining peas for decoration. Season with salt and pepper and leave to cool.

Bake 8 to 10 waffles one after the other until golden brown and keep them warm in the stove at about 110°C. When all the waffles are baked, bring to the table with the dip.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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