- Ready In:
- 1hr 15mins
- In medium bowl, cream the sugar with the butter.
- Beat in the eggs until the mixture is light and lemon colored.
- Beat in the milk and flour until blended and smooth.
- Let stand 30 minutes.
- Preheat the krumkake iron until a drop of water sizzles when dropped onto the top.
- Open the iron, coat lightly with nonstick spray.
- Spoon 1 T batter onto center of the hot iron.
- Close iron.
- Bake about 1 minute on each side until the cookie is lightly browned.
- Insert the tip of a knife under the cookie to remove from the iron; roll the hot cookie into a cigar or cone shape.
- Cool on a rack.
- Cookies become crisp as they cool.
- Repeat with remaining batter.
- Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream.
- Store the baked cookies in an airtight container.
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I had high hopes for this recipe as one of my favorite restaurants, (the Sanctuary in Chinook, WA ) serves great krumkake and I had hoped to duplicate them. These almost got 2 stars because of the mess that was made making them, but my family protested and even then some were pushing for a fourth star! I found the batter to be a bit thin so I added a little more flour. The only other change I made was to add a little bit of almond and vanilla extracts to give them some needed flavor. Almost every krumkake oozed out the side of the iron - and if I used less batter they ended up with holes. I think I know why the little old Norwegian ladies in Ballard all use electric krumkake irons now, there was quite bit finagling to get these to come out just right. I cut the recipe in half and made about 18, some were eaten plain and some filled with strawberries and whipped cream.