Krumkake
Yield
26 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | dash |
nutmeg
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | dash |
nutmeg
ground |
*
|
Directions
In a medium mixing bowl beat eggs with an electric mixer on medium speed about 1 minute.
Add sugar; beat about 3 minutes or until sugar is almost dissolved.
Melt butter; cool slightly.
Stir butter into egg mixture.
Add flour, vanilla or almond extract, and nutmeg; stir just until smooth.
Heat a Krumkake iron on the range-top over medium-low heat.
For a 6-inch iron, spoon about 1 tablespoon of the batter onto the hot, ungreased iron.
Close gently but firmly.
Cook over medium-low heat about 30 seconds or until light golden brown.
Turn iron and cook about 30 seconds more.
Open the iron carefully.
Loosen cookie with a narrow spatula; invert onto a wire rack.
Immediately roll the cookie into a cone or cylinder; using a wooden or metal form.
Let cool around the cone or cylinder until the cookie holds its shape.
Reheat the iron and repeat with remaining batter.
Cool rolled cookies on a wire rack.
If desired, before serving, pipe or fill with whipped cream; top with chopped almonds or chocolate-flavored sprinkles, or serve with preserves if desired.
