Does this come with a recipe?

I'm breaking tradition here for a fellow pizzelle enthusiast - Here's a recipe that Grandma Valery used and I use to this day - Usually not given out but here it is:1-1/4 cup all purp. flour1 stick butter ( if using salted butter omit salt called for in recipe)3 large eggs3/4 to 1 cup sugar1/4 teaspoon salt (see above)1 teaspoon FRESH baking powder1 to 2 teaspoons of your favorite flavoring - as w. Ewell pointed out, anise oil is FAR SUPERIOR to extract but be careful not to overdose - anise oil is powerful.Melt butter and let cool. Beat eggs untill golden, add sugar and whisk until smooth, add butter and whisk until completely blended.Add your flavoring and whisk to incorporate.Add flour, salt ( if using) and baking powder gradually whisking to incorporate.Follow instructions for your pizzelle maker (Hopefully a Palmer - they are only the BEST)Option - when adding the dry ingredients add a heavy 1/4 cup of the best cocoa you can lay your hands on - I prefer Hershey's Special Dark. Usually the chocolate pizzelles need a bit more time - With my Palmer I cook my Anise pizzelles for about 30 seconds to make them light colored ( Although they aren't as crisp as when you cook them until slightly browned - 40 to 45 sevconds) and I cook the chocolate pizzelles for about 45 seconds - They're incredible - crispy with chocolate flavor that sneaks up on you and are the perfect accompaniment to good coffee or ice cream. If you try the recipe and love it as I do thank Grandma Peppina in your nightly prayers.Enjoy!Home Geezer

Is your pizzelle maker non-stick?

The pizzelle maker I use came from Italy back in 1960 before non-stick was invented! I spray it with Pam and don't have a problem. When I clean it to put it away, I use a small bristle brush just to ensure no crumbs are left in the grooves. You can't do that with a non-stick. These are so easy to use & clean, why contaminate yourself with teflon? Mine is getting old so I'm looking for another that will last and last! This one looks great!

Can I make stroopwafels or krumkake with this iron? Is it the right thickness/thinness?

I bought my iron when I came back from Holland last September. After eating fresh stroopwafels in the markets of Amsterdam I couldn't go back to those stale ones on sale here. I bought the iron with 2 x 4" waffles, it works well but had to experiment with batter recipes to find one that cooked without becoming too brittle or oily. I now make the dough, roll it out, let it rest, then cut rounds about 3/4 of the diameter of the finished waffle, then put it on the iron. When you close the lid the batter presses out al around just a bit. Cook them for only a minute, take one off the iron, recut it with your biscuit cutter and use a flat knife to split it right away, then do the same with the second waffle. It really helps to have 2 people working on them. I had fresh, homemade stroopwafles for Sinterklaas 2 years now, love it. Oh, and use cake flour, not bread flour in your batter, makes them less oily and easier to split.

Does the machine have a light to tell you when finished

There is no light and I don't think it needs one. For instance, in my family some prefer theirs browner than others. It doesn't take long to figure out how long it takes for them to be cooked to your liking. It is fast cooking so I make my balls before I start the cooking process. This makes it much faster and then I'm not distracted with getting the next one ready to go in.

Brand	Palmer
Model Number	1000
Colour	Black Or White
Product Dimensions	45.72 x 27.94 x 10.16 cm; 2.72 kg
Power / Wattage	2400 watts
Voltage	120 Volts
Material	Plastic
Special Features	Dual Pizzelle Baking
Item Weight	2.72 kg

Palmer Pizzelle Maker Classic by Palmer

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