Norwegian Krumkake

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READY IN: 1hr 15mins
SERVES: 24
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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