A couple years ago, for the holidays, the in-laws got me a Krumkake iron (in some attempt to make me more Scandinavian, I believe). I haven't used it - nothing against it, but I haven't really thought of it much - and now they're heading out to spend the holidays with us. I want to use the Krumkake iron, but don't have a recipe. So: anyone have any particularly good Krumkake batter recipe? And any pointers on making them, filling them, etc?
I have an electric krumkake iron, and it really only works with the recipes that came with it. I have a recipe for a traditional krumkake iron, and an iron for that matter, but no gas stove (turns out to be rather critical, based on a few failed experiments). I prefer the traditional method and recipe--it's much lighter and more delicate, but the recipe that came with my electric iron has the right flavor, and is definitely tasty.
I can never find the little booklet that came with my iron when I want it, so each Christmastime, I just google the iron manufacturer and "krumkake recipe." The correct recipe always pops up on one of the first hits.
Krumkakes are typically made of a simple batter made with butter, sugar, eggs and flour and the Internet has a few thousand versions to choose from. I like to add a bit of flavored extract and fill them with soft cheeses, fruit and/or custards. You've got time between now and the arrival of your guests so you can experiment with whatever you decide to try.
Just remember to follow the instructions that came with your iron; alll are not the same with respect to when to load the batter and the time needed to finish baking.
Just Google "krumkake recipe" ....
This reply is too late for last year's holidays, but here is the recipe I use for future reference if you or someone else is interested.
1/2 cup sugar
1/2 cup cold water
1/2 cup melted and cooled butter
3/4 teaspoon vanilla
1 cup flour
1/2 tsp ground cardamom
pinch of salt
Spray krumkake iron lightly with cooking spray and preheat.
Mix 2 tsp egg yolk into melted, cooled butter to act as an emulsifier.
Beat eggs with sugar until light.
Continue to beat while adding melted, cooled butter a little at a time. Then add vanilla, cardamom, salt, and finally cold water, beating just until mixed.
Stir in flour until it is incorporated into the batter.
Pour about 1 Tbsp of batter on the iron just behind center. Bake until lightly browned (45-60 sec). Shape into a cylinder or cone with wooden dowel.
To serve, fill with whipping cream.
Pointers: allow the eggs to come up to room temp and the melted butter to come down to room temp. I don't use the first couple of krumkake. The delicate but wonderful flavor of these creations seems to get overwhelmed by just about anything other than good old whipped cream, the perfect complement. The amount of batter and timing may differ depending on your iron. I like to make them the day before serving, as they get crunchier after sitting out.