3 eggs
2 c. flour
1 c. sugar
2 tbsp. rum
2 tsp. grated orange peels
1/2 c. unsalted butter, melted

Beat eggs and sugar. Add cooled melted butter a little at a time. Add rum and grated orange peel. Gradually add enough flour to make a very light dough, light enough to drop on your Quattro Pizzelle Baker with a spoon.

Makes approximately 100 pizzelles.