Home
    International Chef Crêpe, Pizzelle, Pancake Plus, , hi-res

    International Chef Crêpe, Pizzelle, Pancake Plus

    Item# CPP-200C
    Cuisinart is creating international buzz with its new International Chef Crepe/Pizzelle/Pancake Plus! This multicultural countertop press makes crêpes, tortillas, blintzes, pizzelles, and more. Opened flat, it turns into a griddle for traditional or Swedish pancakes. Reversible, nonstick plates are dishwasher safe. Indicator lights, adjustable temperature control and timer ensure everything cooks perfectly, and recipes are included from around the world!
    • Features
      • Makes crêpes, pizzelles, tortillas, blintzes, pancakes and more
      • Reversible, non-stick crêpe/pizzelle plates are dishwasher safe
      • 8 1/3-inch diameter cooking surface doubles when press is opened flat
      • Adjustable temperature control
      • Timer with adjustable cooking times
      • Power On/Ready to Bake indicator lights
      • Brushed stainless steel top cover
      • Locking lid and upright storage
      • Measuring spoon, tongs and mini ice cream cone roller included
      • Limited 3-Year Warranty
    • Recipe Videos

      Black Bean and Monterey Jack Quesadilla with Pico de Gallo

      Servings: 12
      Ingredients:

      Tortilla

      • 2 1/2 cups (625ml) Unbleached All Purpose Flour
      • 6 tbsp. (90 ml) Vegetable Shortening
      • 1 tsp. (4ml) Fine Sea Salt
      • 3/4 cup (187.5ml) Warm Water

      Quesadilla Filling

      • 4 Roma Tomato – diced
      • 1 Yellow Onion – finely chopped
      • 2 Red Bell Pepper – seeded and finely sliced
      • 2 cups (500ml) Black Bean – rinsed
      • 500 g Monterrey Jack Cheese – shredded
      • Ground Chili Pepper to taste
      • Kosher Salt to taste
      • Fresh Ground Black Pepper to taste

      Pico de Gallo

      • 6 Roma Tomatoes – stemmed, seeded and fine dice
      • 1/4 Yellow Onion – peeled and fine dice
      • 1 bunch Fresh Cilantro – leaves stripped and fine chop
      • 2 Lime Zest and Juice
      • 1 Jalapeño Pepper – seeded and finely chopped
      • Kosher Salt to taste
      • Fresh Ground Black Pepper to taste
      Instructions:

      Tortilla

      Put the flour and salt in a medium bowl and stir to combine

      Work shortening into flour until well blended, add water and work the dough into a ball

      Transfer the dough to a lightly floured surface and knead until it becomes smooth

      Divide the dough into 10 equal pieces and shape into rounds

      Cover the rounds with plastic wrap and let stand at room temperature for 30 minutes

      Working with one round at a time, roll the dough into a 6-inch circle

      With the Pizzelle/Pancake Plus fitted with the flat plates in the closed position

      Adjust the temperature to Tortilla (High), set the timer to Tortilla (30 seconds)

      Once preheated, open the lid and lightly brush both plates with vegetable oil

      Place the dough on the bottom plate, close cover, lock to activate timer and begin cooking

      Tone will sound when timer has expired, tortillas should be pliable and light in colour

      Remove the tortilla to a plate and cover with a damp paper towel or clean towel to keep warm

      Black Bean and Monterey Jack Quesadilla with Pico de Gallo

      Classic Naan

      Servings: 12
      Ingredients:
      • 3 cups (750ml) Unbleached All Purpose Flour
      • 1 cup (250ml) Whole Wheat Flour
      • 1 tbsp. (15ml) White Granular Sugar
      • 3/4 tsp. (3ml) Active Dry Yeast
      • 1 1/2 tsp. (6ml) Baking Powder
      • 1 tsp. (4ml) Baking Soda
      • 1/4 cup (63ml) Water – room temperature
      • 3/4 cup (188ml) Whole Milk – room temperature
      • 1 cup (250ml) Greek Yogurt
      • Unsalted Butter or Ghee – for brushing as needed
      Instructions:

      Combine yeast, sugar, and lukewarm water and let stand for 10 minutes, or until foamy

      Combine flours, baking powder, and baking soda in the Elite Collection 12-cup (3 L) Food Processor fitted with chopping blade

      Process the dry ingredients to combine for 10 seconds

      Processor running, gradually add milk, yogurt and yeast mixture until dough forms

      Continue to process for an additional minute to knead dough

      Transfer dough in a lightly oiled bowl, cover with tea towel, let rise for an hour or until doubled in size

      When dough has risen, punch down and turn out on a well-floured surface

      Divide dough in half, then divide each half into eight pieces of equal size

      Roll each piece out into a thin oval approximately 6 inches long and 1/8 inch thick

      Preheat the International Chef Crepe, Pizzelle, Pancake Plus with Flat plates in the closed position

      Adjust temperature set to high, once preheated, carefully open to the flat position

      Brush plates with butter or ghee, place dough on each plate, brush surface with butter

      Cook for 2 minutes per side or until nicely browned in spots, remove and cool on rack and repeat

      Classic Naan

      Sugar Cones

      Servings: 6
      Ingredients:
      • 1/2 cup (125ml) Unbleached All Purpose Flour
      • 1/4 tsp. (1ml)Fine Sea Salt
      • 2 Large Egg Whites
      • 1/2 cup (125ml) White Granular Sugar
      • 6 tbsp. (90ml) Unsalted Butter – melted
      • 1/2 tsp. (2ml) Pure Vanilla Extract
      Instructions:

      Combine egg whites and sugar in a mixing bowl, whisk until silky, add butter and vanilla

      Combine flour and salt in a separate mixing bowl, whisk to incorporate

      Combine wet and dry ingredients, whisk until smooth

      Preheat the International Chef with Pizzelle plates in the closed position

      Set temperature set to Medium and timer set to 2½ minutes

      Once preheated, use small scoop and portion batter onto the center of each pizzelle mold

      Close cover and lock to activate timer and begin cooking, a tone will sound when time has expired

      Using tongs very carefully (cones will be hot) remove one cone at a time and place on a flat work surface.

      Place cone mold in the center of the circle, wrap one side on top of the mold and then roll it to meet the other side

      Press the mold down on the counter using the tongs with the seam side down to seal, repeat with remaining cones

      Sugar Cones

      Summer Berry Crepe

      Summer Berry Crepe

      Servings: 16
      Ingredients:
      • 4 Large Eggs
      • 1 1/2 cups (375ml) Whole Milk
      • 1 1/2 cups (375ml) Unbleached All Purpose Flour
      • 1/2 tsp. (2ml) Fine Sea Salt
      • 6 tbsp. (90ml) Unsalted Butter
      • 2 cups (500ml) Greek Yogurt
      • 2 tbsp. (30ml) Clover Honey
      • 1 tbsp. (15ml) Pure Vanilla Extract
      • 2 cup (500ml) Fresh Strawberries – stemmed and quartered
      • 1 cup (250ml) Fresh Blueberries – stemmed and rinsed
      • 1 cup (250ml) Fresh Raspberries – rinsed
      • 1 Lemon Zest
      • 1 tbsp. (15ml) Granular White Sugar
      • Confectioner’s Sugar – optional garnish
      • Fresh Mint – optional garnish
      Instructions:

      Combine strawberries, blueberries and raspberries, toss with sugar, add lemon zest

      Combine yogurt, vanilla and honey, reserve to finish

      Combine milk, butter and vanilla in saucepan over low heat until butter melts, remove and cool

      Combine flour, sugar and salt in mixing bowl, add milk mixture, eggs and whisk until smooth

      Cover bowl with plastic wrap, let batter rest in refrigerator for 30 minutes

      Preheat the International Chef™ Crepe, Pizzelle, Pancake Plus with the flat plates in the closed position

      Set temperature to Crêpe and timer to Crêpe

      When preheated, brush plates with butter, use the large scoop and pour batter onto the hot plate

      Close cover and lock to activate timer and begin cooking, a tone will sound when time has expired

      Crêpe should be light with little colour, transfer to cooling rack, repeat

      Fold warm crêpes stuffed with yogurt and fresh berries, garnish with confectioners sugar and mint

      Video

      Vanilla Pizzelles

      Servings: 24
      Ingredients:
      • 3 cup (750ml) Unbleached All Purpose Flour
      • 1 tbsp. (15ml) Baking Powder
      • 1 tsp. (4ml) Fine Sea Salt
      • 6 Large Eggs
      • 1 cup (250ml) White Granular Sugar
      • 1 tbsp. (15ml) Pure Vanilla Extract
      • 12 tbsp. (180ml) Unsalted Butter – melted and room temperature
      Instructions:

      Combine flour, baking powder and salt in a bowl

      Combine eggs and sugar in a separate bowl, whip until thickened and blonde in colour

      Combine egg mixture with melted butter and vanilla, fold in flour mixture until smooth

      Preheat the International Chef with Pizzelle plates in the closed position

      Set temperature set to Pizzelle and timer set to Pizzelle

      Once preheated, use small scoop and portion batter onto the center of each pizzelle mold

      Close cover and lock to activate timer and begin cooking, a tone will sound when time has expired

      Pizzelle should be golden brown

      Alternatively dip end into melted chocolate then lay on parchment until chocolate sets

      Alternatively take 2 pizzelles and form ice cream into disc and sandwich them together

      Alternatively remove pizzelle from iron and mold around a dowel to form a cone

      Vanilla Pizzelles
    • Videos
    • Specs and Manuals
      UPC Code
      068459140586
      Unit LxWxH
      13.43" x 10.12" x 5.51"
      Unit Weight
      10.6 lb
      Box LxWxH
      8.30" x 16.15" x 13.10"
      Instruction Booklet
        Download

    Parts & Accessories