Krumkaker Rolled Wafer Recipes
KRUMKAKE
These cookies cook one at a time in a special iron and have a rather unusual name, but there is nothing unusual about their sweet, delicious taste.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h36m
Yield 72
Number Of Ingredients 7
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.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 20 mg
KRUMKAKE
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.
KRUMKAKER ( ROLLED WAFER)
This traditional Scandinavian treat is a thin, crisp cookie that is baked in a special krumkake iron (something like a waffle iron, but with more decorative, lacier and shallower grids. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 361.4, Fat 18.8, SaturatedFat 11.3, Cholesterol 103.2, Sodium 184.4, Carbohydrate 44.1, Fiber 0.6, Sugar 25.2, Protein 4.9
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- In a medium-size mixing bowl, beat butter unit creamy. Mix in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in cream and nutmeg. Add flour 1 cup at a time. Mixing well after each addition. The batter should be sightly stiff but is still sticky when touched.
- Heat Krumkaker iron over medium heat. Turning over to make sure both sides are evenly heated. Drop a little less than a tablespoon amount into the center of the krumkake iron. Close and cook for about 25 seconds then flip to the other side and cook an additional 20-25 seconds, depending on the heat. Lift the top of the iron carefully. Use a slim metal spatula to lift the cookie from the iron. Quickly roll around a wooden cone or the handle of a wooden spoon before the cookie hardens. Allow the cookie to cool before removing it from the cone. Place on a clean cloth. Repeat this same process until all the batter has been cooked and shaped. Store cooled krumkake in a tin with a lid
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