I taught my daughter how to make pizzelles today.  The batter gives the pizzelles a thin and crunchy texture.   My kids enjoy it and hope you will too. Pictorial demonstrated by little Grace Nhi. Recipe written in first person narrative.

Gather the tools for the little chef: 

• CucinaPro pizzelle maker
• hand electric mixer
• medium bowl
• large bowl
• whisk
• spoon with 1 Tbsp capacity
• chopsticks or tongs
• 1/4th cup measuring spoon
• 1 teaspoon measuring spoon
• cookie rack for cooling

Note:  This recipe makes about 45-48 pizzelles.

Ingredients:

• 1/4 cup (x7) all-purpose flour
• 1 teaspoon baking powder
• 3 large eggs
• 3/4 cup sugar
• 1/2 cup melted unsalted butter
• 1/4 cup roasted sesame seeds
• 1 small can (165 mL) coconut cream milk
• 1/4 cup almond milk
• 1 teaspoon pandan extract*
• 1 teaspoon pure vanilla extract

Notes: Substitute the pandan extract with matcha powder for a green tea flavor.

11/27/19 – using Borden’s 2% low-fat milk and Savoy Coconut Cream milk has given me the best result for a thin and crispy pizzelle.

Direction:

1.  First, I crack three large eggs into a large bowl.

2.  Next,  I add the sugar, melted unsalted butter, extracts, and roasted sesame seeds.  Mommy normally roasts her own sesame seeds.  But when mommy sends Daddy to the market for some “sesame seeds”, he came home with a large bag of raw sesame, one bag of black sesames, and some expensive fancy looking jar of roasted sesame seeds. We have to use it up somehow.

3.  Then I use the hand electric beater to beat up all that stuff in the large bowl.

4.  In a medium bowl,  I measure out seven 1/4th cup of all-purpose flour and mix it with baking powder with a whisk. (Parents, make sure you keep track of your kid’s counting.)

5.  Mommy pour the flour mixture into the egg mixture as she tries to beat everything together.  All the flour dust was flying everywhere.  Then mommy remembers she forgot one ingredient. Oopsie!  Pour in the small can (165 mL) coconut cream milk.

6.  Still too dry?  Add in some milk.  We add 1/4th cup of almond milk.  Regular milk is fine too.  We have a carton of almond milk that we need to use up so we used that instead.   I think you can use water or any kind of milk, but that’s just my hypothesis.  Hypothesis is a fancy word that means a guess that’s need to be tested.  You can test that and tell me.

7.  I then beat the batter until blended.

8.  Now use some kind of tablespoon to scoop up the semi liquidy batter onto the center of the pizzelle mold.  Be quick.  Don’t put too much batter because it will smear out and make a blob of mess.  Don’t put too little batter because then it won’t fill up the mold nicely.  Pour just enough of batter to make it a  perfect circle.  As you can see, we definitely need  a lot more practice with this part.  Have fun and enjoy!

Store the pizzelles in ziplock bags or an air tight container so it can remain crispy and crunchy.   This is an ongoing post.  Mommy will update this post to tell you how our matcha flavored pizzelle goes. Best of luck! You’ll need it.