I'm going to be posting a few recipes that will work for a Superbowl party. Since many parties include at least one dip, here's an idea for a cracker substitute. The only appliance needed is a pizzelle maker, though.
To start, I used a blend of three kinds of flours. First was lentil flour I received from the US Dry Pea & Lentil Council a while back. A light flavor packed full of protein makes for a delicious pizzelle with optimal nutritional benefits. If you're wary of the fact that it's lentil-based, don't be worried. The flavor is neutral.
The remaining two flours are regular all-purpose wheat flour and a bit of white rice flour.
I chose to add lemon zest to brighten the flavors of the herb blend I used from a Penzeys Spices gift set I received a while ago from a friend. This "Parisien Bonnes Herbes" blend is described as a sweet all-purpose herb mix. The ingredient list has chives, dill weed, basil, French tarragon, chervil, and white pepper. The "sweet" is probably due to the lighter flavor of the herbs. You could substitute herbes de provence. The remaining flavorings are garlic powder and ground black pepper.
Mise en place.
The batter mixes up quickly. All you have to do is whisk eggs with melted butter for about a minute, followed by milk. Stir in the blended dry ingredients and you're ready to bake pizzelles.
I have a mini pizzelle maker and it's really come in handy, not just for gingerbread house roof shingles but for mini cracker-size portions perfect for dipping. They only take around 45 seconds to cook.
The outcome was great. A subtle taste from the flours and a lively bright note from the lemon zest. The herbs were accented by the pepper and the entire pizzelle seemed to cleanse the palate. These would make a great accompaniment to chowder or tomato soup, too.
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savory lentil-rice pizzelles
Recipe by Christina Provo
Yield: about 40 mini pizzelles
4 large eggs, room temperature
1/2 cup unsalted butter, melted and cooled to room temperature
1/4 cup plus 2 tablespoons whole milk
1/2 cup all purpose flour
1/2 cup lentil flour
1/4 cup white rice flour
2 teaspoons herb blend
2 teaspoons baking powder
1 teaspoon grated lemon zest
1/2 teaspoons garlic powder
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
- Preheat pizzelle maker and adjust brown setting to level of preference. Place cooling racks nearby.
- In a medium bowl, whisk together flours, herb blend, baking powder, lemon zest, garlic powder, salt, and pepper. In a large bowl, whisk together eggs and butter vigorously for a minute. Pour in milk and whisk to blend. Stir in flour mixture with a spatula or wooden spoon.
- Portion about 1 1/2 teaspoons batter into center of each pizzelle mold. You may need to use more or less depending on your maker. Let cook according to maker's instructions. When browned to desired preference, remove and place on cooling rack to cool completely.
- Serve as an accompaniment to soups, salads, dips, spreads, or as a snack.