From Paulette Vickery's Recipe Collection

Rosettes

desserts

2 each eggs
2 teaspoon sugar
1/8 teaspoon salt
1 cup milk
1 cup flour

Beat eggs slightly with sugar and salt. Add milk and flour. Beat mixture until smooth. Batter will be thin. Dip rosette form into pot of hot oil to heat. Drain slightly, then dip into rosette batter just to the rim of form. Plundge batter dipped form into hot oil, 20-25 seconds, or until rosette is lightly browned. Remove rosette waffle from form and drain on paper towel. Reheat form each time before dipping in batter. Dust each rosette waffle with powdered sugar while still warm.

Yield: 40 servings