Krumkake

Be sure to pre-heat the iron on low or medium heat. Highest setting on an electric stove will damage the iron and its holder.

When the iron is heated, place a teaspoonful of batter (more for larger iron) on the lower grid, just a bit back of center, toward the hinge. Close the iron carefully and slowly squeeze just a tiny bit. If the batter begins to ooze out, discontinue squeezing right away.

After you have baked on this first side for a few seconds*, turn the iron over, keeping it closed, and bake about half a minute on the second side. Now turn back to the first side, hold a second or two and open the iron carefully.

When you are raising the top to open the iron, keep the cookie on the lower grid by pressing gently down from the top grid with a knife blade. Now place your roller across the outer edge of the krumkake and pick up the edge with your knife blade, laying the krumkake across the roller. Hold it in place as you roll the roller across the iron, rolling up the krumkake as you go. Place on absorbent paper to cool, resting on the loose edge. (If you would like more tightly-rolled krumkake, roll them on the round handle of a wooden spoon!)

The first cookie may stick a bit, especially if the iron is new. To avoid future sticking be sure to brush all crumbs from the design grooves. When the iron has been stored for a while, be sure to brush the grids lightly with unsalted shortening before using it again, do not grease between baking each cookie. Do not scrub the cooking surface, but merely wipe off with a damp cloth. The outside may be scoured to clean it, if desired.

* You will need to vary this time a bit, depending on your temperature setting.

Delicious Variation: Krumkake may be pinched closed at one end while still warm, then filled with fruit and whipped cream. Serve immediately.

Cardamom Krumkake