Batter for the Pizzelle:
2 cups of sugar
2 cups of vegetable oil
2 teaspoons of pure lemon or pure orange extract
1/2 teaspoon of pure anise oil (you may substitute 1 tablespoon of anise extract)
4 cups of flour (2 cups of all-purpose flour plus 2 cups of cake flour, such as Swan's Down)
2 quarts of cleaned strawberries, halved
2 cups of heavy whipping cream
1/2 to 3/4 cup of confectioner's sugar
2 tablespoons of Grand Marnier (or to taste)
1. Beat the eggs well, until lemon-colored, adding the sugar gradually.
2. Add the oil and flavorings, and beat until smooth.
3. Add the flour a little at a time, and beat until well blended.
4. Let the batter stand for at least 1 hour, or chill overnight to enrich the flavor. Bring the batter to room temperature.
5. Heat the pizzelle iron until hot.
Brush with a little vegetable oil to prevent sticking. Put enough batter on each side of the iron to cover the small inner circle. Close the top and press down for a few seconds to make the pizzelle thin. This will ensure a crisp wafer when cooled. When golden brown, remove the pizzelle from the iron. While it is still warm and pliable, place it in a small fluted dessert dish and let it cool until hardened. Repeat this until all the batter is used. To store the pizzelle put them in a large airtight tin.
6. To serve, fill the pizzelle cups with fresh strawberries and whipped cream that has been sweetened with sugar and Grand Marnier to taste.
NOTE: Pizzelle may be served flat as a cookie sprinkled with confectioner's sugar, instead of forming them in dessert cups.