Loading ...
Loading ...
Loading ...
16
2. Preheat the International Chef
™
Crêpe/
Pizzelle/Pancake Plus fitted with the flat
plates by adjusting the temperature to
High. Once preheated, carefully open
to the flat position and brush the plates
with the oil.
3. Using the large scoop, portion amounts
of the potato mixture, continuing to
squeeze out any excess liquid. Place
three pancakes on each plate and cook
for about 6 minutes on each side, until
crispy and lightly browned.
4. Repeat with remaining pancake mixture,
liberally brushing oil on the plates in
between each round.
5.
Transfer finished latkes to a paper-towel-
lined tray or plate. You may keep latkes
warm in a 200ºF oven until ready to serve.
Nutritional information per latke:
Calories 62 (39% from fat) • carb. 8g • pro. 2g
• fat 3g • sat. fat 0g • chol. 16mg • sod. 198mg
• calc. 9mg • fiber 1g
Wine Crackers
Delectable with soft goat cheese and
flaked sea salt, these are the perfect
accompaniment to a glass of wine. Top
dough with any number of seeds or
spices, such as poppy, sesame or anise,
before cooking.
Makes 8 eight-inch crackers
½ cup whole milk
2 tablespoons unsalted butter
1 teaspoon active dry yeast
pinch granulated sugar
2 tablespoons warm water
(105˚F–110˚F)
1½
cups unbleached, all-purpose
flour
½ cup rye flour
¾ teaspoon kosher salt
vegetable oil, for brushing plates
flaked sea salt, for sprinkling
assorted seeds for sprinkling
1. Put the milk and butter in a small
saucepan over low heat until butter has
just melted; remove and reserve to cool
slightly. In a small bowl dissolve yeast
and sugar in warm water and set aside
until foamy, about 5 minutes.
2. In the work bowl of a food proces-
sor fitted with the dough or chopping
blade, process the flours and salt to
sift, about 10 seconds.
3. Combine the cooled butter/milk mix-
ture with the proofed yeast. With the
unit running, gradually pour the butter/
milk through the feed tube, adding just
enough liquid to form a dough that isn't
sticking to the sides of the bowl. You
may not need all the liquid. Once dough
forms, knead in processor for an addi-
tional minute.
4. Transfer dough to a clean bowl. Cover
with plastic wrap and allow to rise until
doubled in size, about 2 hours. Gently
punch down and fold dough over. Let
rise an additional hour, until doubled in
size again.
5. Divide dough into 8 pieces and cover
with plastic.
6. Preheat the
International Chef
™
Crêpe/
Pizzelle/Pancake Plus
fitted with the flat
plates in the closed position
by adjust-
ing the temperature to High
. Set timer to
3 minutes.
7. Roll each piece of dough into a very
thin, 8-inch round. Once preheated,
brush the bottom plate with oil and
carefully place dough on the bottom
plate. Brush the top of the dough with
oil and sprinkle with salt and desired
seeds or seasonings. Close cover and
lock
to activate timer and begin cooking
.
Tone will sound when timer has expired.
Remove and reserve; repeat with
remaining dough.
Nutritional information per cracker:
Calories 158 (33% from fat) • carb. 24g
• pro. 4g • fat 6g • sat. fat 3g • chol. 10mg
• sod. 294mg • calc. 19mg • fiber 2g
Loading ...
Loading ...
Loading ...