Caprese Stuffed Waffles

Name: Caprese Stuffed Waffles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 large egg; 3⁄4 cup whole milk; 1⁄4 cup butter; 1 cup all-purpose flour; 2 teaspoons baking powder; 1⁄4 teaspoon baking soda; 1 teaspoon kosher salt; 2 (1⁄4-inch thick) slices of fresh mozzarella; 2 (1⁄4-inch thick) tomato slices; 2 tablespoons pesto of choice; Whole basil leaves; Basil, sliced or finely chopped; Balsamic glaze

by Nea Arentzen July 24, 2023

Rated 5.0 stars by 1 users

Servings

2 stuffed waffles

Prep Time

10 minutes

Cook Time

30 minutes

Much like a classic Caprese sandwich, these Caprese Stuffed Waffles combine the flavors of pesto, tomato, mozzarella, and basil, just within a crispy and golden brown waffle. Although it’s not necessary, we drizzled balsamic glaze over top and finished it off with more basil.

While you could certainly eat this for breakfast if you want, we consider this more of a lunch or even dinner recipe. And although they are great warm, they’re equally as good when they’re cold. Cut the waffles into quarters and pack them up to go on your next picnic, or serve them on a platter at a cookout.

Before you start, here are a few tips to help you succeed:

Make sure the waffle iron is hot enough before adding the batter. This will keep the waffle from sticking to the waffle grids.
Although it may be hard, don’t add too much filling. You want to make sure there’s enough space for waffle batter on the top. If there’s too much cheese and not enough batter, you risk the melted cheese seeping out.
Since this is a savory recipe, and since none of the ingredients have added sodium, don’t be afraid to add salt even if it seems like it’s a lot. This will help bring out the flavors of the waffle, as well as complement the flavors of the filling.

Ingredients

Batter

1 large egg
3⁄4 cup whole milk
1⁄4 cup butter
1 cup all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon baking soda
1 teaspoon kosher salt

Filling

2 (1⁄4-inch thick) slices of fresh mozzarella
2 (1⁄4-inch thick) tomato slices
2 tablespoons pesto of choice
Whole basil leaves

Assembly

Basil, sliced or finely chopped
Balsamic glaze

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Directions

Preheat the waffle iron according to the manufacturer’s instructions.
In a large bowl, whisk to combine the egg, milk, and butter. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the wet ingredients and stir until just combined, smooth, and no clumps remain.
Pour about 1⁄4 cup of waffle batter into the preheated waffle iron, then layer 1 slice mozzarella, 1 slice tomato, pesto, and a few basil leaves in the center. Pour another 1⁄4 cup waffle batter over the filling so that it covers it completely.
Close the waffle iron and cook according to the manufacturer’s instructions. You’ll need to flip the waffle iron so that it cooks evenly on both sides, until nicely golden brown and puffed in the centers. Transfer the waffle to a plate. Repeat step 5 to make the remaining waffle.
Serve the Caprese Stuffed Waffles garnished with more basil and a drizzle of balsamic glaze.

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Nea Arentzen

Nea is a food writer, recipe developer/editor, and content creator based in New York City. Her writing, video content, and recipes can be found on Martha Stewart Living, Food52, The Spruce Eats, EatingWell, Allrecipes, and more.

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