Krumkake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, whisk together the eggs and granulated sugar until the mixture is pale and slightly thickened.

   Ca. 3 min.

2. 2

   Gently stir in the melted butter, heavy cream, and vanilla extract until just combined.

   Ca. 2 min.

3. 3

   Add the all-purpose flour and optional ground cardamom to the wet ingredients.

   Ca. 2 min.

   Kokkens note: Sifting the flour can help prevent lumps for a smoother batter.

4. 4

   Whisk everything together until the batter is smooth and has the consistency of thin pancake batter.

   Ca. 3 min.

5. 5

   Preheat a krumkake iron over medium heat on your stovetop, or follow the manufacturer's instructions for an electric model.

   Ca. 5 min.

   Kokkens note: The iron is ready when a drop of water sizzles and evaporates immediately.

6. 6

   Drop about a tablespoon of batter onto the center of the hot iron, then gently close the lid.

   Ca. 1 min.

7. 7

   Cook for about 30-60 seconds, or until the cookie is a light golden brown. You may need to flip the iron if it's a stovetop model.

   Ca. 20 min.

   Kokkens note: Cooking time will vary depending on your iron and heat source, so cook the first one as a test.

8. 8

   Working quickly, open the iron, lift the hot cookie with a thin spatula, and immediately roll it around a krumkake cone or the handle of a wooden spoon.

   Ca. 5 min.

   Kokkens note: The cookies are very pliable when hot but harden in seconds, so you must roll them immediately.

9. 9

   Hold the rolled cookie on the form for a few seconds to set its shape, then slide it off onto a wire rack to cool completely.

   Ca. 2 min.

10. 10

    Repeat the process with the remaining batter, greasing the iron occasionally if needed.

    Ca. 2 min.