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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. 4g
• fat 7g • sat. fat 4g • chol. 71mg • sod. 148mg
• calc. 38mg • fiber 0g
Variations:
Pannkakor (Sweden)
Serve with butter, granulated sugar,
powdered sugar, berries, and jam.
Palacsinta (Hungary)
These crêpe-like pancakes from Hungary
are traditionally served rolled. Here is just
one example of a sweet filling.
Filling:
1½
cups toasted walnuts
¼
cup granulated sugar
1
teaspoon ground cinnamon
½
teaspoon grated orange zest
1
tablespoon rum
1. Put all of the filling ingredients in a mini
chopper or a food processor fitted with
the metal chopping blade. Process until
finely ground.
2. With a crêpe laid flat, sprinkle a small
amount of the filling, about 1 to 2 table-
spoons, over the crêpe. Tightly, but gen-
tly, roll the crêpe. Sprinkle with confec-
tioners' sugar and serve immediately.
Buckwheat Crêpes
A delicious alternative to traditional French
crêpes. A Test Kitchen favorite is filling
them with sautéed spinach and garlic, goat
cheese and topped with an egg. Delicious!
Makes about 10 crêpes
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
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 flours and salt into a mixing bowl
and whisk to combine. Add the eggs
and whisk until batter is incorporated – it
will be very sticky and thick. Gradually
whisk in the milk and melted butter until
the batter is smooth. If time allows, let
the batter rest in the refrigerator for at
least 30 minutes. 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 adjust-
ing the temperature to Crêpe (Medium).
Adjust the timer to Crêpe (1½ minutes).
4. Once preheated, use the large scoop,
and pour batter onto the hot, greased
plate. Close cover and lock to activate
timer and begin cooking. Tone will sound
when time has expired. Crêpe should
be just golden at the edges. If desired,
increase cooking time. Remove and
repeat with remaining batter.
5. Serve warm.
Nutritional information per crêpe:
Calories 116 (45% from fat) • carb. 11g • pro. 5g
• fat 6g • sat. fat 3g • chol. 69mg • sod. 154mg
• calc. 50mg • fiber 1g
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