2 eggs. slightly beaten
2 tsp. sugar
1 c. milk
1 c. flour
1/4 tsp. salt
1 tbsp. flavoring, vanilla, almond, etc.

Mix together the eggs, sugar and milk. Stir in the remaining ingredients and then beat until smooth. The batter should be the consistency of heavy cream. Heat the rosette irons in hot oil (375 degrees). Dip in the batter to the top edge of the iron. Return the iron to the oil. The rosettes are done when the bubbling stops. Tap the top with a wooden spoon to release from the iron. Drain top side down on a paper towel. Sprinkle with sugar or cinnamon sugar.