Krumkaker Recipes

Steps:

• In a blender, grind flax seed into meal.
• Add the 1/2 cup plus 1 Tablespoon water and blend until incorporated, then pour into a mixing bowl.
• Add the sugar, Crisco, soy milk (vanilla flavored works fine,) and vanilla extract and mix well with a wooden spoon.*.
• Add 1 1/2 cups flour and stir until incorporated. Add additional flour only to make a very soft dough, up to the remaining 1/2 cup, but not necessarily the full amount, The mixture should be thicker than a batter, but not a stiff dough. Less flour makes a lighter, crisper cookie. More flour makes a thicker cookie.
• Allow the dough to rest while heating the cookie iron.
• Spray krumkake iron with oil prior to placing dough for each cookie, or as needed to prevent sticking.
• When cookie iron is ready, spoon approximately one tablespoon of batter to make each five inch cookie. The cookie is done when steam stops escaping from the sides of the cookie iron and the cookies are very lightly browned.
• Remove cookies from iron by rolling over a wooden krumkake pin, wooden spoon handle, or with a non-metal spatula to make flat cookies.
• Place on cookie racks to cool before stacking.
• Repeat to use remaining dough.
• Cooking time is approximate and depends on how quickly or slowly the cook can roll a krumkake!
• Cookies are best stored in tins to retain their crispness.
• Fill with vegan frosting, fruit, or whatever pleases you. Dust with powdered sugar if you like. They are fine without, as well.
• *1/2 teaspoon cardamom or cinnamon, or any other spice may be added to the mix prior to the flour if you like.

Steps:

• Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
• Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
• Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

Steps:

• Beat the eggs and add flour while continuously stirring. Then add the sugar, vanilla, almond extract and evaporated milk. Beat in melted butter. Heat krumkake maker and drop 1 tablespoon on the iron and press. Hold for about 30 seconds. Remove and immediately roll into a cylinder shape. Dip the finished cookie in chocolate or fill with whipped cream and berries. ***Krumkake maker available at Kitchen Classics: 1-888-954-3877
• Note: The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• In a medium bowl, cream the sugar with the butter. Beat in the eggs until the mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes.
• Preheat the krumkake iron until a drop of water sizzles when dropped onto the top.
• Open the iron; coat lightly with nonstick spray. Spoon 1 tablespoon batter onto center of the hot iron. Close iron. Bake about 1 minute on each side until the cookie is lightly browned. Insert the tip of a knife under the cookie to remove form the iron; roll the hot cookie into a cigar or cone shape. Cool on a rack. Cookies become crisp as they cool. Repeat with remaining batter. 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. Store the baked cookies in an airtight container. They can be kept frozen for several weeks.

Steps:

• Mix all the ingredients together throughly to make a thin batter.
• Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
• Open iron; lightly brush inside top and bottom with shortening, oil or melted butter.
• Spoon 1 tablespoon batter onto center of hot iron; close iron.
• Bake about 1 minute on each side until cookie is lightly browned.
• Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cone shape.
• Cool on rack.
• Cookies become crisp as they cool.
• Repeat with remaining batter.
• If batter thickens as you use it, add water a tablespoon at a time as necessary to thin it to the consistency of thick cream.
• Store baked cookies in airtight containers.
• If desired, sprinkle with confectioner's sugar or fill with lightly sweetened whipped cream.

Steps:

• Heat ungreased krumkake iron over medium-high heat on smallest surface unit of electric or gas range (for electric irons, follow manufacturer's directions). Beat all ingredients until smooth. Test iron with a few drops of water; if they skitter around, iron is correct temperature.
• Lightly brush inside top and bottom of iron with shortening or vegetable oil. Drop 1/2 tablespoon batter onto iron; close gently. Cook about 15 seconds on each side or until light golden brown. Keep iron over heat at all times. Remove cookie with knife. Immediately roll cookie around roller or handle of large wooden spoon. Cool on wire rack.

Steps:

• Beat eggs in a bowl until very light. Add sugar gradually, beating to blend. Slowly add melted butter, then whipped cream and nutmeg. Mix in flour. (Dough will be consistency of cookie dough.) Chill dough thoroughly. , Preheat krumkake iron over medium heat for about 10 minutes or until a drop of water "dances" when dropped onto plates. Brush plates with butter; place 1 tablespoon dough in center of lower plate. Close iron and press handles together. If excess dough comes out sides, remove with a table knife. , Bake for about 30 seconds; flip iron and bake for about 30 seconds on the other side. Remove krumkake and immediately roll over a cone-shaped form. Place seam side down on parchment to cool; remove form. , If desired, fill some or all of the cooled cones with sweetened whipped cream. Serve immediately.

Steps:

• Whisk eggs and sugar untill starting to thicken.
• Add the flour, cardamum and melted butter.
• Add the cold water in the end.
• Stir into a nice smooth batter.
• Leave the batter in the fridge for an hour or so. (or a day or two if you don't have the time to do the baking right now).
• And here's the big deal - you have to cook them in a "krumkakejern", either one to use on your stove or and electrical one.
• Add a tablesppon of batter onto the hot and greased (just the first one) iron. Cook light brown (need some practice) and roll into nice rolls, cool over a small dish to create small "cups" to fill with icecream, whipped cream and berries, or other desserts, or use a "krumkakeruller" which can be bougth in stores overseas (scandinavia), just as the iron. They should be thin and crisp.
• These "cookies" taste wonderful, and in Norway you just have to have them for Christmas. They're a must, and if you've made them into small cups and fill them with wipped cream and cloudberries, and maybe some cloudberry liquor on top, it's the perfect dessert.

Steps:

• Beat eggs well.
• Add sugar, butter, and cardamom to the eggs. Beat.
• Add Flour and milk, alternately, and beat until smooth.
• Follow directions for the Krumkake iron on how to cook them.

Steps:

• Mix ingredients well.
• Spoon approximately 1 T.
• onto ungreased, medium heat, preheated Krumkake Iron (Find at specialty stores for about$65. 00) Cook about 1minute, flip cook another 30 seconds until lightly golden brown.
• While warm roll into a cone shape.
• (If you don't have the rolling tool, try a clean clothes pin.) These are very delicate and tasty cookies, they are very pretty with a design from the iron.
• If desired, sprinkle with powdered sugar or fill with whipped cream (Ready Whip makes this easy) Enjoy!