Yield: 16 Servings
|½ cup||Butter; melted|
|1½ cup||All purpose flour|
Beat the eggs and sugar together until they turn pale yellow. While continuing to beat, slowly add the melted butter. Add and blend in the vanilla. Finally, stir in gently the flour, being careful not to over-mix.
Heat the krumkake iron over medium heat.
Place one tablesoon of the mixture in the middle of the iron and close lid, gently pressing until the batter spreads evenly to the sides.
Cook about 2 minutes on each side until very lightly browned.
Remove from iron and immediately roll around a cone form or the handle of a wooden spoon. It will harden to shape very quickly.
To serve, fill with whipped cream.
You may need to experiment with the consistency of the batter, the amount used and the cooking times to get it to work right. This is one of those recipes that seems to require a goodly amount of "expert knowledge" from doing it. Also, for the first few cookies of each batch you may want to rub the surface of the iron with a lightly buttered sheet of paper towel. After the first few, it is no longer necessary.
Cone forms are sold which are specially designed for rolling krumkake, or you can use a cone used for making cream horns, or fashion one out of a solid chunk of aluminum foil as I did. The 'real' ones are wood and have a knob handle on the base to make them easy to use. They also have a depth sufficient to roll the 6-7 inch circle around.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .