Krumkake
(not for use with cookie stamps)
Ingredients
3 beaten eggs
Add*:
1 cup sugar
1/2 cup butter
1/2 teaspoon nutmeg
1/2 cup whipped cream
Add until easy to handle:
2 cups flour
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Method
Test
on hot krumkake iron. Place 1 teaspoon dough on iron and bake until a
very light brown. Roll quickly on a stick or form into patty shells.
Shells can be filled with ice cream or fruit.
*Note: An electric blender produces a smooth batter.
From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.
