How do you pronounce pizelles? Some prounce them as "pitts-sell-lays" and some pronounce them as "peez-els" (almost like gazelles), but no matter how you pronounce them, I pronounce them delicious! Please let me know how YOU pronounce pizzelles in the comment section of my blog. "P" is for Pizzelles! Come join the fun at Alphabe-Thursday.
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If I were Italian, I would, in the future, be one of those Italian grandmothers makings scads of pizelles for my loved ones. They are easy, pretty, and fun to make. Just think of pizelle making as the embossing craft of cooking!
Years ago I walked into a Ross store and they were selling Toastmaster Pizelle Makers for a really low price. I bought about five of them and gave them as gifts. I have made pizelle cookies and have enjoyed them, but I really like these savory pizelles. Pair them with any dish, I think a tomato basil soup or some pork from the grill would be smashing!
I am submitting this recipe to the following:
Alphabe-Thursday where the letter of the day is "P"
Show and Tell at Blue Cricket Design
Parmesan Herb Pizelles
I found this recipe on the web before I became a blog mistress and realized how important it is to note your source.
3 large eggs
1/2 cup butter, melted and cooled
1 cup all-purpose flour
1/4 cup parmesan cheese grated -- See note below.
1 teaspoons baking powder
Fresh herbs -- See note below.
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
In medium bowl, whisk eggs until smooth and then add cooled, melted butter. Stir in the remaining ingredients until blended. You will end up with a dough that resembles thick cake batter. Drop batter on pizzelle iron and cook according to manufacturer's instructions. It takes a little bit of experimenting to find out how much dough to use; each pizzelle maker is different. My pizzelle baker takes about a little more than 2 tablespoons of dough for each pizzelle. It takes less than 2 minutes to bake two pizzelles. Place on racks to cool. Eat them hot! Yield: This recipe makes 10 pizzelles in my pizzelle baker; pizelle bakers vary.
Notes: For a stronger flavor, try using a stronger flavored cheese. I have used both grated and canned parmesan and they both work fine in this recipe. For mild flavored herbs, like chives, use up to 3 tablespoons; for strong-flavored herbs, like rosemary, use about 1 tablespoon. I used rosemary.