Norwegian Krumkake

1. 1

   In medium bowl, cream the sugar with the butter.

2. 2

   Beat in the eggs until the mixture is light and lemon colored.

3. 3

   Beat in the milk and flour until blended and smooth.

4. 4

   Let stand 30 minutes.

5. 5

   Preheat the krumkake iron until a drop of water sizzles when dropped onto the top.

6. 6

   Open the iron, coat lightly with nonstick spray.

7. 7

   Spoon 1 T batter onto center of the hot iron.

8. 8

   Close iron.

9. 9

   Bake about 1 minute on each side until the cookie is lightly browned.

10. 10

    Insert the tip of a knife under the cookie to remove from the iron; roll the hot cookie into a cigar or cone shape.

11. 11

    Cool on a rack.

12. 12

    Cookies become crisp as they cool.

13. 13

    Repeat with remaining batter.

14. 14

    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.

15. 15

    Store the baked cookies in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.