I took the pizzelle iron (link to the one I use) out of the attic last week to make some vanilla pizzelles with cream cheese icing to bring in to work. I use the pizzelle iron so infrequently, so I wanted to make the most of it before putting it back in storage.
For the basic recipe measurements I used Tasty Kitchen’s Parmesan Chive recipe as guidance.
3 eggs
1 tablespoon sugar
1 half cup butter (melted, cooled)
1 cup flour
1/2 cup gruyere cheese
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Mix up all ingredients in no particular order. Spoon out onto electric teflon piccolo pizzelle press. On my machine, these took about 2 minutes to cook (much longer than sweet pizzelles), but you can carefully lift the lid a tiny bit to check on your pizzelles.
Remove from iron and place on cooling rack. Use kitchen sheers to trim the edges of the crackers. After they are completely cooled, put in an airtight container.
To accompany these dry crackers, I made a sautéed mushroom and onions.