I made some Pizzelles cookies this morning for a bake sale. They came out crispy and delicious. My question though is the batter was firmer than usual, quite thick. I think my eggs were too cold and not at room temperature. My bad.
Since there is no milk or water in the recipe, what would you use to thin it out a little? Just wondering for next time. Especially reaching out to those who make pizzelles and have had this issue. Thanks!