Chef's Choice PetiteCone Express 836 Instructions & Recipes page 9

Q: My waffles had lumps of flour in them even after they were baked.
What can I do?
A: You need to get rid of as many lumps as possible in your batter before you start to
bake. The best way to do this is to whisk the ingredients in a bowl large enough so you
are able move your whisk vigorously through the batter. The motion created should
eliminate most of the lumps. You can break up large lumps against the side of the bowl
with the back of a sturdy wooden or large metal kitchen spoon.
Q: How creative can I get with my waffles? Can I add bite-sized chunks of food
to the batter?
A: You can use your imagination when adding food or substituting liquids to any waffle
recipe as long as you remember certain things. The petite waffles are very delicate, so
adding bite-sized chunks of food will make rolling difficult. Dried spices or finely
chopped or grated foods will give you the best results. Substituting liquids like tomato
or orange juice for the water is safe. You might need to add more of the substituted
liquid (or more flour or mix) to obtain the proper batter consistency.
Q: What types of fillings can I use in these cones?
A: Your fillings can be as imaginative as your batters! Our recipes include homemade
chicken salad, sun-dried tomato dip, lemon curd and white chocolate mousse. Go really
gourmet by filling a sun-dried tomato cone with a dollop of cream cheese, salmon, red
onions, capers and a drizzle of honey mustard! Once again, you'll need to keep a few
key things in mind. The petite cones are delicate. If you use a filling that incorporates
liquid ingredients, the filled cones may become soggy if not eaten right away. You can
always place the cones in the refrigerator or freezer until ready to serve. The thicker the
filling and the less likely it is to separate after preparation, the longer the filled cones
will stay crisp.
Basic Savory PetiteCone Recipe
2 cups Chef'sChoice
1 cup water
2 tablespoons vegetable oil
4 tablespoons light corn syrup (6 tablespoons if using Bisquick
1 egg
⁄ teaspoon salt
1
2
1. Preheat the PetiteCone waffle maker to the #3 setting (adjust after first bake, if necessary).
2. Whisk together the waffle mix and water in a large bowl until smooth and lump free.
3. Add the remaining ingredients and blend thoroughly.
4. Use the Chef'sChoice
spreads out to within
5. Close and lock the lid and bake until the green light indicates the waffles are done.
Do not overbake.
6. Open the lid. One at a time, remove the waffles and roll into cone shapes. Work quickly to
roll the cones before they cool.
7. Completely cool the cones on a wire rack before filling and eating.
PETITECONE RECIPES
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waffle mix or Bisquick
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spoon to deposit batter onto each of the round molds so that it
3 ⁄ " of each edge. Do not overfill the molds.
4
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9
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