Krumkake
Krumkake recipe
Yield
36 servingsPrep
15 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
sugar
|
|
| 8 | ounces |
butter
melted |
|
| 1 | tablespoon |
water
cold |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 296 | ml |
sugar
|
|
| 231.2 | ml/g |
butter
melted |
|
| 15 | ml |
water
cold |
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Beat eggs and sugar until light and lemon-colored.
Add vanilla and carefully stir flour into egg mixture.
Add butter and water and blend into egg mixture.
Refrigerate for 30 minutes. Heat the krumkake iron.
Grease lightly for the first cookie only.
Pour a small amount of batter, about a tablespoon, into the iron and bake until golden brown.
Immediately form into cones around a wooden cone shape or drape over cups to form cookie bowls.
Cool on rack.
Makes about 35 to 40 cookies.
Serve alone or with fruit and whipped cream or ice cream.
