how do you make pizzells?Mine will not come out thin and crisp. What am I doing wrong? Thank you .?

It could be one of two things or both. The consistency of the batter and the temperature of the oil. My guess would be the temp of the oil. Although it will take some time try mixing several small batches of the batter with varying density then Fry them up at different temps of oil.

Old Fashioned Pizzells Made With Hand Held Pizzelle Iron.

7-8 cups flour

6 eggs

2 cups sugar

1/4 cup baking powder

2 ounces anise

sift flour and baking powder.

melt butter set aside.

beat egg until foamy

add sugar to egg abd beat.

add cooled butter and anise to egg.

slowly add flour mixing by hand until dough it doesn't stick to hands, this will take 7 or eight cups of flower.

make balls a little smaller than golf balls just like making meatballs. heat both sides.

of hand held iron on medium flame till water beads off of iron. use three balls placing them towards the center of iron. squeeze tightly for about 30 seconds on each side they should fall off just by opening iron. you might have to use a butter knife to ease them off the iron.

OMG my grandmother use to make those she died a few years back and I havent had one since...love those things!!

Your fat might not be hot enough or you have too much batter on your iron.