Norwegian Krumkake With Whipped Cream And Cloudberries Recipes

NORWEGIAN KRUMKAKE WITH WHIPPED CREAM AND CLOUDBERRIES

Steps:

• Mix together the beaten egg, sugar and vanilla well.].
• Mix in the whipping cream.
• Add dry ingredients to the wet ingredients and beat until smooth.
• When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown.
• Roll the cookie into a cone immediately while krumkake is still hot.
• When completely cooled store them in a air tight container.
• To serve lay the cookies next to a bowl of whipped cream which has the 2 Tablespoons of Cloudberries folded into it.
• Each person fills their cone with their desired amount of the creme mixture.
• OPTION: Sometimes when my sister has been unable to purchase cloudberries she has used either fresh raspberries or raspberry jam.
• I personally prefer the raspberries.

NORWEGIAN KRUMKAKE RECIPE

Steps:

• Preheat a krumkake or pizzelle iron.
• In a medium bowl, beat together the butter and sugar, and then beat in the egg, vanilla extract, and cardamom.
• Stir in the milk until combined and then fold in the flour until the batter is smooth.
• Place about 1 ½ tablespoon of batter in the center of each cookie plate and close the iron.
• Cook for a few minutes, until golden (it's okay to check every minute or two so it doesn't over-brown).
• Once done, lift one cookie off the iron with a fork and wrap around a cone until firm enough to hold its shape. Transfer to a wire rack to cool completely and repeat with the other cookie on the iron (if it is a two-cookie iron).
• Once all the Cookies are Baked and Cooled, Make the Filling: In a medium mixing bowl, whip the heavy whipping cream with the powdered sugar and vanilla until soft peaks form.
• Place the cream in a piping bag fitted with a round or star tip and pipe the cream into the cones. Top with fresh berries, if used, and serve immediately.
• Store unfilled cookies in an airtight container at room temperature for up to 3 days.

NORWEGIAN KRUMKAKE

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.

WHIPPED CREAM KRUMKAKE

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.

NORWEGIAN KRUMKAKE

Steps:

• Cream together the butter and sugar.
• Stir in the eggs one at a time.
• Stir in the flour, mixing well.
• Gradually add water until the batter is the consistency of a thick cream sauce.
• Lightly grease the 2 sides of a krumkake iron with cooking spray or melted butter.
• Heat over medium to medium-high heat until a drop of water sizzles on the surface.
• Spoon a heaping tablespoon of the batter into the center of the iron. Squeeze the sides closed enough to spread the batter, but not so much it overflows the sides. (Keep a damp towel nearby to wipe off any drips. Because of the butter content, you may accidentally get krumkake flambé if you're not careful!).
• Bake 30 seconds, flip over, and bake 30 second more.
• Flip iron to original position. remove krumkake, and shape over a krumkake cone or a wooden spoon. Slip off cone and allow to cool on a rack.

NORWEGIAN KRUMKAKE

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.