Norwegian Krumkake Recipes

Steps:

• Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
• Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
• Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

Steps:

• 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.

Steps:

• In a 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 tablespoon 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 form 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. They can be kept frozen for several weeks.

Steps:

• Cream together the butter and sugar.
• Stir in the eggs one at a time.
• Stir in the flour, mixing well.
• Gradually add water until the batter is the consistency of a thick cream sauce.
• Lightly grease the 2 sides of a krumkake iron with cooking spray or melted butter.
• Heat over medium to medium-high heat until a drop of water sizzles on the surface.
• Spoon a heaping tablespoon of the batter into the center of the iron. Squeeze the sides closed enough to spread the batter, but not so much it overflows the sides. (Keep a damp towel nearby to wipe off any drips. Because of the butter content, you may accidentally get krumkake flambé if you're not careful!).
• Bake 30 seconds, flip over, and bake 30 second more.
• Flip iron to original position. remove krumkake, and shape over a krumkake cone or a wooden spoon. Slip off cone and allow to cool on a rack.