Waffles with Crab Wasabi Dip

Ingredients

• 1 small carrot
• 100 g Soft Butter
• 1 tsp salt
• 3 eggs
• 150 g flour
• 3 tbsp poppy seeds
• 1 tsp Baking powder
• 200 ml milk
• 4 tbsp freshly chopped herbs (e.g., dill, parsley, cress)
• butter (for the waffle iron)
• 75 g quark
• 75 g yogurt
• 1 tsp wasabi
• 2 tbsp freshly chopped herbs (e.g., dill, parsley, cress)
• 150 g crab meat (cooked)
• Salt
• Pepper
• Lemon juice

Instructions

1. 1.

   For the waffles peel and grate the carrot finely. Beat the butter with salt and eggs until creamy. Mix flour with poppy seeds and baking powder, then alternately add milk to form a smooth batter. Fold in grated carrot and herbs. Cover and let rest for about 15 minutes.

2. 2.

   For the dip whisk quark with yogurt, wasabi, and herbs. Finely flake crab meat and fold into the mixture. Season with salt, pepper, and lemon juice; refrigerate until ready to use.

3. 3.

   Oil the waffle iron with a little butter, pour a small ladleful of batter into the center, and bake golden‑brown waffles. Serve with the dip and optional lemon wedges.