Krumkaker Rolled Wafer Recipes

KRUMKAKE

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.

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)

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.