15
timer has expired. Blintzes should have
very little color. Transfer cooked blintzes
to a serving plate, allowing them to over-
lap 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 bat-
ter.
5. To fill, spoon about 3 to 4 tablespoons
of filling on each blintz toward the bot-
tom. Fold the top over the bottom then
the two ends to close.
6. Increase heat to High and open to the
flat position. Brush plates well with but-
ter, and place up to 3 filled blintzes on
each plate. Cook about 3 to 4 minutes
per side, or until nicely browned.
Nutritional information per filled blintz:
Calories 302 (60% from fat) • carb. 19g
• pro. 12g • fat 20g • sat. fat 7g • chol. 96mg
• sod. 213mg • calc. 243mg • fiber 0g
Socca
Popular in the South of France, this flavor-
ful snack crepe is crispy around the edges
and best served hot off the griddle. While
they can be filled with roasted or grilled
vegetables, they are traditionally served on
their own as an appetizer alongside cold
drinks.
Makes about 5 socca
1
¼
cups chickpea or garbanzo
bean flour, sifted
1
teaspoon kosher salt
½
teaspoon freshly ground black
pepper
¼
teaspoon ground cumin
1
cup warm water
2
tablespoons olive oil, plus more
for brushing plates
1. Put the flour, salt and spices into a mix-
ing bowl; whisk to fully combine. Slowly
whisk in the water until homogenous,
and then whisk in the olive oil. Batter
should be the consistency of heavy
cream. If it is too thick, slowly whisk in
additional warm water.
2. Preheat the International Chef
™
Crêpe/
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjust-
ing the temperature to High. Adjust timer
to Crêpe (1½ minutes). Increase time if
darker crêpe is preferred.
3. Once preheated, lightly brush the plates
with olive oil. Using the large scoop,
pour batter onto the hot greased plate.
Close cover and lock to activate timer
and begin cooking. Tone will sound when
timer has expired. Remove and repeat
with remaining batter.
Nutritional information per socca:
Calories 159 (41% from fat) • carb. 18g • pro. 6g
• fat 8g • sat. fat 1g • chol. 0mg • sod. 463mg
• calc. 3mg • fiber 5g
Potato Pancakes (Latkes)
This no-fail recipe is great for the holidays
or any time of the year.
Makes 12 three-inch latkes
1
pound russet potatoes (about 1
medium-large potato), peeled
and shredded
½
medium onion, shredded
2
tablespoons unbleached,
all-purpose flour (you may use
matzo meal)
1
tablespoon chopped parsley
1
teaspoon kosher salt
¼
teaspoon freshly ground black
pepper
1
large egg, lightly beaten
vegetable oil, for brushing
plates
1. Squeeze all excess liquid out of the
potato and onion by wrapping them in a
clean towel and gently wringing. Transfer
potato and onion to a bowl; add the
flour, parsley, salt and pepper; toss to
mix thoroughly. Stir in the egg.
