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1
Beat Large eggs till light.
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2
Add in sugar slowly, beating till pale yellow.
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3
Heat butter and add in slowly.
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4
Stir in flour and vanilla till well blended.
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5
COOKING INSTRUCTIONS:You will need a krumkake iron, that fits over a 7-inch burner surface
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6
(gas or possibly electric).
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7
Always use moderate heat.
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8
For each baking period, the iron should be lightly rubbed at the beginning with unsalted butter, but after this initial greasing, nothing more is required.
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The batter needs a preliminary testing, as it is quite variable, depending on the condition of the flour, so don't add in at once all the flour called for in the recipe.
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10
Test the batter for consistency by baking 1 teaspoonful first.
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The iron is geared to use 1 Tbsp.
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of batter for each wafer, and it should spread easily over the whole surface but shouldn't run over when pressed down.
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13
If the batter is too thin, add in more flour.
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Should any batter drip over, lift the iron off its frame and cut off the excess batter with a knife run along the edge of the iron.
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15
Cook each wafer about 2 min on each side or possibly till barely colored.
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16
As soon as you remove it from the iron, roll it on a wooden spoon handle or possibly cone form, and, when cold, fill it.
