Rosettes -
Breads, Breakfast, Desserts


SRosette Irons - thatrecipe.comince Thanksgiving Day is all about the huge dinner, I try to make breakfast pretty simple. But Christmas is another matter. We usually try to go to the Children’s Mass on Christmas Eve, so the morning is dedicated to quiet times with presents and a “fun” breakfast. So, I am going to brainstorm some ideas on the blog that would be perfect for a special holiday morning.

While cleaning my kitchen recently I stumbled across the Rosette irons that I had received from my mother eons ago and decided it was time to make them again. I have two sticks, so if I had someone to help me it would have gone faster.

I am going to be honest, these are messy and tedious to make and you need to have special equipment. But, they are delicious. I am assuming that if you are here you may have some Rosette irons hiding in the back of your cupboards too and either didn’t know what they were or you do know what they are for, but you don’t have a recipe. If you don’t have the irons, you can pick up the lightweight ones for $10-20 on Amazon. But if you can afford it, and you think you will make them a lot, spring for the $50 cast iron set – or better yet keep on the look out at yard sales and thrift stores.

I haven’t made these for probably 20 years and didn’t have a recipe. I quickly did a little research and found this one from Food Network, but I swapped the vanilla bean for vanilla extract because I wasn’t wasting a precious vanilla bean on these and omitted the cardamom because I wasn’t sure if J would like it. If you have the spice and like it, then by all means use about 1/2 teaspoon. I wouldn’t go out and buy some as it can be pricey.

One key point to emphasize is to reheat the iron and blot with a paper towel before dipping in the batter EVERY time otherwise the batter will just slide off the iron, When the iron is hot, the batter will precook just a bit and adhere to it.

We didn’t eat them all in one sitting, so to recrisp them, I just put them in a single layer on a cookie sheet and put them in a 350 degree oven for a few minutes.

They may have taken awhile to make and made a bit of mess from the oil splattering and dripping, but J loved them and asked me to make more. Maybe Christmas morning. But I have a few other ideas as well.


Meal type Breakfast, Dessert
Rosettes are a light, delicate, crispy and slightly sweet treat that is a cross between a pancake and a cookie.


  • 1 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 cup flour
  • 2 eggs (lightly beaten)
  • 2 quarts Canola oil
  • confectioners sugar (for dusting)


In a small bowl combine milk and vanilla. In a medium bowl, combine sugar, salt and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight.
Heat the oil in a 4-quart saucepan until a deep frying thermometer registers 375 degrees F.
Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Dip the hot iron into the batter up to the top edge without allowing the batter to go over the top.
Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. Reheat the rosette iron and repeat the process with the remaining batter.
Drain rosettes on paper towels. Sprinkle with confectioners' sugar before serving.

Until next time, happy eating.

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