My family sent my late sister’s krumkake irons to me. One is the traditional old-fashioned iron for use on a wood or gas stove. It’s from Nordicware, like the one Mom had, I used to have, and everyone I know has ever had. The other was a Bethany electric krumkake baker. Bethany is the maker of my lefse griddle, so familiar to me. I was excited to try the electric baker because I am anxious about using the old-fashioned iron on an electric oven. It worked pretty well, though it does not press the krumkake as thinly as the stovetop iron.
So here’s the recipe. I mixed the dry ingredients first. Then I mixed the liquid ingredients and added to the dry. I heated the iron, brushed it lightly with vegetable oil just for the first cookie, and then started baking the cookies. Each cookie takes about 1 TBSP of batter. This made about 3 dozen cookies.
You can stuff with whipped cream, lingonberries or use with sorbet, but for me, I prefer them plain.
- 1 1/ 2 cups flour
- 1 cup sugar
- Zest from 2 lemons
- 2 eggs
- 1/ 2 cup butter, melted
- 1 cup of milk