6 or 7 jumbo eggs
3 1/2 c. sifted flour
1 1/2 c. sugar
1 c. melted & cooled butter
2 tbsp. pure vanilla extract
3 lg. dollops of whipped cream
4 tsp. baking powder

Heat pizzelle iron. Beat eggs, adding sugar gradually. Add butter and vanilla. Mix flour and baking powder. Add dry ingredients while continuing to blend with mixer. Fold in whipped cream by hand. Drop batter onto iron; squeeze handles and trim excess batter. Remove and allow to cool for at least 3 minutes before stacking. They keep well in airtight container.