A great kitchen tool
-Francine Segan, Betty’s food+home editor
I got just the best gift last week – a pizzelle maker. It’s Italy’s version of a waffle maker, but the pancakes come out thinner, crunchier and smaller. I can whip up three in less than 60 seconds!
You can make a stack of pizzelle cookies or roll them when they are still warm and make your own cannoli shells. Or make tiny edible baskets, which you can fill with fresh fruit, whipped cream or custard. Just lay the warm pizzelle over a tea cup and in a few seconds it’ll take on a nice rounded shape.
Here are a few wonderful recipes courtesy of Chef’s Choice.
Caterina Casola’s Family Recipe
Makes 150 pizzelles
This is the basic pizzelle recipe, which you can use to make cannoli shells or pizzelle cookies. If you like, you can even omit the sugar and vanilla extract and instead add your favorite dried herbs and you can have a stack of your very own savory crackers!
1/2 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1-1/2 cups sugar
1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.
2. Set the Color Control Dial of the Pizzelle Pro(r) to about 3 – 3-½ and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about 1/2 unit.