Sweet Chocolate Pizzelle; Basic Crêpes, With Variations - Cuisinart CPP-200 Series Instruction Manual

Sweet Chocolate Pizzelle

A more decadent take on the classic,
these are great when served with fresh
fruit or ice cream.
Makes about 28 pizzelle
⁄
1 cups unbleached, all-purpose
2
3
flour
¼ cup unsweetened cocoa
powder
2 teaspoons baking powder
¼ teaspoon kosher salt
3 large eggs
1 cup granulated sugar
½ cup (1 stick) unsalted butter,
melted and cooled
1 teaspoon pure vanilla extract
vegetable oil, for brushing
plates
1. Put the flour, cocoa, baking powder and
salt into a small bowl; stir to combine
and reserve. Put eggs and sugar into
a medium bowl. Using a hand mixer,
mix until thickened. While mixing on
low, gradually add the melted butter
and vanilla and mix until combined,
about 15 seconds. Add the flour mixture
and blend until just combined, about
10 to 15 seconds; do not over-mix.
(Alternately, this can be done by 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. Set
the temperature to Pizzelle (medium).
Set 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.
4. Carefully remove and transfer to a flat
cooling rack. Repeat with remaining
batter.
Calories 108 (47% from fat) • carb. 13g • pro. 2g
• fat 6g • sat. fat 3g • chol. 29mg • sod. 62mg
Every corner of the world has their own
variation of the crêpe. Here we give you the
classic followed by a couple of our sweeter
favorites. Experiment with filling options to
create your own – from simple and sweet
Makes about 8 crêpes
1
4
¾
½
3
1. Put the milk and butter into a small
saucepan over low heat until butter has
just melted. Remove and allow to cool
to room temperature.
2. Put the flour and salt into a mixing bowl
and whisk to combine. Add the eggs
and whisk until batter is smooth – it will
be very thick and sticky. Gradually whisk
in the milk and butter until the batter is
smooth. Cover the bowl with plastic and
Crêpe/
™
let batter rest in the refrigerator for at
least 30 minutes, preferably overnight if
time allows. Batter is best used within 3
days.
3. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjusting
the temperature to Crêpe (Medium). Set
the timer to Crêpe (1½ min).
4. Once preheated, use the large scoop
and pour batter onto the hot plate. Close
cover and lock to activate timer and
begin cooking. Tone will sound
12
Nutritional information per pizzelle:
• calc. 9mg • fiber 0g
Basic Crêpes
to savory, they are all delicious.
cup whole milk
tablespoons (½ stick) unsalted
butter, plus more for brushing
plates
cup unbleached, all-purpose
flour
teaspoon kosher salt
large eggs
Crêpe/
™