Krumkake Recipe
1 ¼ sticks of butter
1 teaspoon -ground cardamom
3 eggs
¾ cup sugar
1 cup flour
Up to 1/2 cup cold water, or as needed to thin batter to the right consistency
In a small pan, melt the butter over medium heat. Remove from the heat, stir in the cardamom, and let cool a bit. Beat eggs and sugar together until light and fluffy. Mix in the cooled butter, then stir in the flour until the batter is smooth. Mix in cold water, a little at a time as needed, to thin the batter almost to the consistency of thick, heavy cream—it should pour well but still coat the spoon. Heat your krumkaker iron and lightly grease it. To bake the cookies, drop a teaspoonful of batter into the center of the iron. Bake until both sides are golden. To remove, slip a metal spatula—some people use the tip of a blunt knife—under the cookie and slide it off, then immediately roll onto a cone and set aside to cool.
