Pizzelle Fans Write Back

I was reading about pizzelle and loved the comments on the recipe at Proud Italian Cook. Link below. 

I got hooked on pizzelle by a friend whose grandmother made several hundred each Christmas. (She’s Croatian, but there’s a lot of cross fertilization of recipes in Europe.) I got my first pizzelle iron on eBay–there are so many beautiful designs you could end up with a dozen irons. Plus, pizzelle are the gateway drug, but from there you can go to krumkake, gaufrettes, goro, oblaten, etc…

–Cristina

My tips:
1) Use a coffee measure to measure your batter. I have used melon ballers and teaspoons, but I had the best and most consistent results with a coffee measure and a very small spatula to scoop out the batter onto the pizzelle maker. Keep a plate next to the bowl to rest the messy spoon and spatula on.
2) Make the dough the evening before, it will thicken and it is easier to work with.

I downloaded at least half a dozen variations on pizzelle recipes from the Pittsburgh Gazette a few years ago. I still use my grandmother’s recipe, my Mom uses a different variation. You are right they are all similar.

Last, watch your cord. I had to replace mine after a decade of use.

https://www.prouditaliancook.com/2011/11/making-pizzelle.html