Wash the courgette and grate it.
Pour it into a sieve and sprinkle with salt. Allow about 20 min for the water to seep out. Rinse the courgette to remove the salt and place it on absorbent paper so that all the water is absorbed. Feel free to replace the absorbent paper with a fresh sheet until the courgette is dry. Cut the Chavroux log into small cubes.
Pour the milk into a mixing bowl, add the sifted flour and yeast as well as a pinch of salt. Mix well until the mixture is homogenous.
Add the eggs and melted butter and mix again.
Add the grated courgette and small cubes of Chavroux. Add the pepper and sprinkle thyme leaves into the bowl. Mix again.
Allow to rest approximately 1 hour in the refrigerator.
Heat the waffle maker and pour the mixture into each mould.
Cook until the waffles are golden.
Tip: You can substitute thyme for curry and serve your waffles with a salad with courgette slices.
