Classic Pizzelle - Cuisinart CPP-200 Series Instruction Manual

3. In a large, clean bowl, whip the 2 egg
whites with the cream of tartar to soft
peaks (egg whites should droop a bit
when lifted with the whisk. You do not
want them to be too stiff). Lighten the
potato mixture by gently stirring about
of the whipped egg whites into it. Fold
the remaining whites into the lightened
potato mixture.
4. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the flat
plates by adjusting the temperature to
High. Once preheated, carefully open to
the flat position. Brush liberally with oil
or clarified butter. Once oil/butter is hot,
use the small scoop to drop 6 rounds
of batter per plate. Cook about 6 min-
utes per side or until golden brown and
cooked through. Keep warm on serving
plate.
5. Repeat with remaining batter.
6. To serve: Top with smoked salmon, cavi-
ar, horseradish sauce, smoked trout and/
or crème fraîche and chopped chives.
Nutritional information per blini:
Calories 36 (30% from fat) • carb. 5g • pro. 1g
• fat 1g • sat. fat 0g • chol. 18mg • sod. 150mg
• calc. 7mg • fiber 0g

Classic Pizzelle

Our basic pizzelle recipe is flavored with
the universally popular vanilla. You may
vary the flavor by using other extracts such
as anise, almond or lemon.
Makes about 28 pizzelle
1¾ cups unbleached, all-purpose
flour
2 teaspoons baking powder
3 large eggs
¾ cup granulated sugar
½ cup (1 stick) unsalted butter,
melted and cooled
1 teaspoon pure vanilla extract
vegetable oil, for brushing
plates
1. Put flour and baking powder in a small
bowl and stir to combine. Put eggs and
sugar in a medium bowl. Using a hand
mixer, beat until thickened. While mix-
ing on low, gradually add the melted
⁄
butter and vanilla and mix until com-
1
3
bined, about 15 seconds. Add the dry
ingredients and mix until just combined,
about 10 to 15 seconds; do not over-
mix. (Alternately, this can be done by
Crêpe/
™
hand with a whisk – be sure there are no
lumps in the batter.)
2. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the piz-
zelle plates in the closed position with
the temperature set to Pizzelle (Medium).
Adjust the timer to Pizzelle (2 minutes).
3. Once preheated, use the small scoop
and dollop batter onto the center of
each pizzelle circle. Close cover and
lock to activate timer and begin cook-
ing. A tone will sound when time has
expired. Pizzelle should be lightly gold-
en, but still pliable. If pizzelle seem too
light, add a minute or two extra to the
cooking time.
4. Carefully remove and transfer to a flat
cooling rack. Repeat with remaining
batter.
5. Serve pizzelle by breaking any excess
cookie away from the classic pizzelle
design, making 3 per round.
Note: This recipe is perfect for making
cannoli shells! They have to be formed
immediately after removing from the
plates, so be quick. Form into a cylindri-
cal shape, like a tunnel. Allow to rest
until set and crispy.
Calories 104 (50% from fat) • carb. 11g • pro. 1g
• fat 6g • sat. fat 3g • chol. 30mg • sod. 44mg
11
Nutritional information per pizzelle:
• calc. 9mg • fiber 0g
Crêpe/
™