INSTRUCTION AND RECIPE BOOKLET International Chef™ Crêpe/Pizzelle/Pancake Plus CPP-200 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS 16. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes. When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces.
CONTENTS Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . 5 Important Safeguards . . . . . . . . . . . . . . . . . 2 Parts and Features . . . . . . . . . . . . . . . . . . . 3 Cleaning, Care and Maintenance . . . . . . . . 5 Before the First Use . . . . . . . . . . . . . . . . . . 4 Storage/Locking Lid . . . . . . . . . . . . . . . . . . 6 Assembly Instructions . . . . . . . . . . . . . . . . . 4 Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Operating Instructions .
BEFORE THE FIRST USE Start with the unit in the open position. Then, lift the handle vertically at a 90˚ angle. Push the handle back until the cover rests flat on the counter. Remove all packaging and any promotional labels or stickers from your unit. Be sure that all parts (listed on Page 3, Parts and Features) have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date.
Helpful tips for crêpe making: 1. Always allow the crêpe batter to rest in refrigerator before cooking. It is recommended to rest for at least 30 minutes (preferably overnight if time allows). Resting the batter gives time for the gluten in the flour to relax and the starch molecules to fully absorb the liquid. This creates a thicker batter and ultimately more even and delicate crêpes. A cooler, rested batter may also prevent any unnecessary overflow. 3.
STORAGE/LOCKING LID or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.
accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty. California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.
RECIPE CHART Item Plate Position Temperature Batter/Dough Amount General Cooking Time Pizzelle Pizzelle Closed + Locked Pizzelle/ Medium Small scoop 2 mins. Sugar Cone Pizzelle Closed + Locked Medium Small scoop 21/2 mins. Pancake Flat Flat Medium-High Silver dollar = small scoop Standard pancake = large scoop 2 to 3 mins. per side Crêpe Flat Closed + Locked Crêpe/ Medium Large scoop 11/2 mins.
Silver Dollar Pancakes This is a great all-purpose pancake recipe to have up your sleeve for breakfast. It can be dressed up by mixing in fresh or frozen fruit, or nuts and chocolate chips. Makes about 24, two and a half-inch pancakes Nutritional information per serving (4 pancakes): Calories 150 (35% from fat) • carb. 20g • pro. 4g • fat 6g • sat. fat 3g • chol. 74mg • sod. 453mg • calc. 83mg • fiber 0g Sugar Cones You may find that these cones disappear before you even add the ice cream.
seal. Carefully remove and repeat with remaining cones. Nutritional information per cone: Calories 82 (48% from fat) carb. 9g • pro. 1g • fat 4g • sat. fat 3g • chol 12mg • sod. 47mg • calc. 0mg • fiber 0g 5. Repeat with remaining batter. Nutritional information per cone: Calories 98 (51% from fat) • carb. 10g • pro. 1g • fat 6g • sat. fat 4g • chol. 15 mg • sod. 54mg • calc.
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 1⁄3 of the whipped egg whites into it. Fold the remaining whites into the lightened potato mixture. 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.
Sweet Chocolate Pizzelle Nutritional information per pizzelle: Calories 108 (47% from fat) • carb. 13g • pro. 2g • fat 6g • sat. fat 3g • chol. 29mg • sod. 62mg • calc. 9mg • fiber 0g A more decadent take on the classic, these are great when served with fresh fruit or ice cream.
1¼ cups whole milk 3 tablespoons unsalted butter, plus more for brushing plates ¾ cup buckwheat flour ¼ cup unbleached, all-purpose flour ½ teaspoon kosher salt 3 large eggs when time has expired. Crêpe should be light with minimal golden color, if at all. Remove crêpe and repeat with remaining batter. 5. Serve immediately with your favorite fillings. Note: For sweet crêpes, add a teaspoon of granulated sugar to the batter. Nutritional information per crêpe: Calories 106 (56% from fat) • carb. 8g • pro.
Crespelle Blintzes The Italian version of crêpes, these are used in many dishes and can be filled with savory fillings, such as ricotta in manicotti, or sweet fillings. These are slightly different from the French version because this recipe does not call for butter in the batter. There are countless fillings for blintzes, so be creative. Here we have a classic filling of farmer’s cheese, but you can stir in jam or preserves for a sweet twist.
timer has expired. Blintzes should have very little color. Transfer cooked blintzes to a serving plate, allowing them to overlap slightly so they do not stick together. Line with wax paper or parchment every fifth blintz, if need be. Cover with plastic wrap or foil until ready to fill. Repeat with remaining batter, lightly greasing plates as needed to promote spreading of batter. and then whisk in the olive oil. Batter should be the consistency of heavy cream.
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. 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. 2. In the work bowl of a food processor fitted with the dough or chopping blade, process the flours and salt to sift, about 10 seconds. 3.
Flour Tortillas 6. Remove the tortilla to a plate and cover with a damp paper towel or clean towel to keep warm. Continue cooking the remaining tortillas in the same manner. Serve with desired accompaniments. If you have never tasted fresh, homemade flour tortillas then we strongly suggest you give these a try. Simple and quick to prepare, they will make store-bought tortillas a thing of the past. * Tortilla dough rounds can be stored in the refrigerator for up to 5 days in a zip-top plastic bag.
1 chipotle pepper, puréed 4 garlic cloves, finely chopped tablespoons Worcestershire 2 sauce ¼ cup tomato sauce ¾ cup reserved beef cooking liquid 2. Gather dough with your hands and divide into 6 equal pieces and form each by hand into a flat disc, about 3 inches in diameter. 3. 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 well with olive oil.
3. Lightly coat a medium bowl with oil and put the dough in the bowl, turning it to coat with the oil. Tightly cover the bowl with plastic wrap and let the dough sit at room temperature for about 1 hour, or until the dough has doubled in size. 10 minutes. Stir and cover; continue to simmer on low for an additional 10 to 15 minutes. Nutritional information per ½-cup serving: Calories 215 (38% from fat) • carb. 7g • pro. 26g • fat 9g • sat. fat 3g • chol. 78mg • sod. 626mg • calc. 47mg • fiber 1g 4.
Mandarin Pancakes with Mu Shu Pork pieces. Flatten each piece and on a wellfloured surface, roll each using a rolling pin, into a flat, very thin circle (about 7 inches in diameter). When one pancake is rolled, brush the top with sesame oil. Place it, oiled side down, on a piece of waxed paper. Brush the top with sesame oil. Continue with remaining pieces of dough so that all sides of each pancake have been oiled. The key to perfect pancakes is to roll them really thin before cooking.
mixture to the pan and bring to a simmer. Return the pork to the pan and stir in the eggs before serving. Serve each pancake with about 1/4 cup of Mu Shu Pork filling. 1. Put all wrapper ingredients into a mixing bowl and whisk until completely smooth (if batter seems lumpy, pour through a fine mesh strainer – alternately, this can be processed in a blender). Reserve. Nutritional information per pancake: Calories 58 (14% from fat) • carb. 11g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 1mg • calc.
Okonomiyaki (Japanese Pancakes) 3. Preheat the International Chef™ Crêpe/ Pizzelle/Pancake Plus fitted with the flat plates in the closed position by adjusting the temperature to High. Once preheated, brush both plates with oil. Pour a heaping ½ cup of batter onto the bottom plate and spread into a 6-inch circle. Gently close cover without locking. Cook for about 3½ minutes, until crisp and golden brown.
process the flour and salt to sift, about 10 seconds. With the unit running, gradually add the water through the feed tube. Once dough comes together into a ball, knead in processor for 1 minute. Place on a lightly floured work surface and knead dough by hand a few times. Transfer dough to a bowl and cover with plastic wrap. Let dough rest at room temperature for a minimum of 30 minutes and up to 2 hours. 10 seconds.
Fresh Green Chutney ¼ teaspoon fenugreek seeds, (soaked overnight with the urad dal) 2 cups cold water, divided 1 cup white rice flour ½ teaspoon kosher salt ¼ yellow onion, for cooking ¼ cup vegetable oil, for brushing plates This chutney of southern Indian influence is perfect when paired with our naan or chapati, as well as a topping for any curry.
½ 1¼ ½ ½ 1 2 utes until the dosa is browned and crisp. Open the lid, flip and cook another 30 seconds. Remove the dosa to a plate and cover with a clean towel to keep warm. 6. Repeat with remaining batter, stacking the dosas as they finish cooking to keep warm. *Note: Also known as split black lentils, urad dal can be found in most specialty grocery stores prepackaged or in bulk containers.
Roti with Curried Chickpeas with Potatoes and Spinach (recipe follows). Roti is a flatbread that can be found in many regions of the globe. This recipe, along with the Curried Chickpeas (following recipe), is a street food commonly found in Trinidad. Nutritional information per roti: Calories 135 (27% from fat) • carb. 22g • pro. 3g • fat 4g • sat. fat 1g • chol. 0mg • sod. 181mg • calc.
Taste and adjust seasoning accordingly. Serve with the roti. Nutritional information per injera: Calories 123 (7% from fat) • carb. 24g • pro. 4g • fat 1g • sat. fat 0g • chol. 0mg • sod. 134mg • calc. 2mg • fiber 4g Nutritional information per ½-cup serving: Calories 152 (20% from fat) • carb. 24g • pro. 7g • fat 3g • sat. fat 0g • chol. 0mg • sod. 443mg • calc.
completely submerged. Cover and cook for about 40 minutes so that chicken is cooked through. Nutritional information per tablespoon: Calories 209 (97% from fat) • carb. 1g • pro. 0g • fat 22g • sat. fat 16g • chol. 61mg • sod. 1mg • calc. 6mg • fiber 0g 6. Serve on top of the injera. * Berbere is a traditional Ethiopian spice blend that can be found in specialty stores or can be purchased online. Nutritional information per serving: Calories 290 (48% from fat) • carb. 8g • pro. 29g • fat 16g • sat.
