Krumkake
A Scandinavian delicacy from Katherine Bergford of our staff, who usually bakes a double batch and stores them carefully in waxed paper-lined cardboard boxes for the just-before-Christmas enjoyment of her six grandchildren. See color picture, p. 46.
Ingredients
| 4 | eggs | |
| 1 tsp. | 5 ml | vanilla |
| 1 cup | 240 ml | sugar |
| 0.75 cup | 180 ml | Gold Medal Flour |
| 0.5 cup | 120 ml | butter or margarine, melted |
| 2 tsp. | 10 ml | cornstarch |
| 5 tbsp. | 75 ml | cream |
Instructions
Heat krumkake iron over small electric or plain gas surface unit (6") on med. high heat. Beat eggs and sugar together thoroughly; add butter, cream, and vanilla. Measure flour by dipping method (p. 5) or by sifting. Blend flour and cornstarch; stir into egg mixture. Beat until smooth. Test iron with a few drops of water; if they "jump," iron is correct temperature. Drop batter (about ½ tbsp. for 6" iron, more for larger irons) on ungreased iron; close gently—do not squeeze. Bake on each side about 15 seconds, or until light, golden brown. Keep iron over heat at all times. (Do not be alarmed if first few are dark; iron cools slightly while in use.) Remove with knife; immediately roll on wooden roller. Makes 6 to 7 doz. 4" krumkake.
Note: You may use Gold Medal Self-Rising Flour in this recipe.