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.
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.
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.