Serves: 18
Total Calories: 76
Beat eggs with all the ingredients except flour and heavy cream with electric mixer for 3 to 5 minutes. Blend in flour. To bake a cookie, place Krumkake iron directly over medium-high heat. Alternately heat both sides of iron until water dripped inside sizzles. Open and brush iron lightly with melted butter or margarine. For each cookie, spoon about 1 tablespoon batter into center of a buttered 5-inch iron (about 1 1/2 tablespoons in a 6-inch iron), close and squeeze handles together. Turn iron and scrape off any batter that flows out.
Bake, turning every 20 seconds, until cookie is light golden brown. Open the iron to check doneness. Quickly lift out cookie with a fork or spatula return iron to heat. Let cookies cool flat on wire racks or shape in a cone while still hot and pliable, then cool. Store in airtight containers for up to a week at room temperature freeze for longer storage. Serve plain or fill just before serving with whipped cream.
This Krumkake recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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