Printable | Taste of Home

Whipped Cream Krumkake

3 large eggs
1 cup sugar
1/2 cup sweet butter, melted
1/2 cup heavy whipping cream, whipped
1/2 teaspoon nutmeg
1-1/2 cups all-purpose flour
Sweet butter for krumkake plates

Beat eggs in mixing 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 plates over medium heat for
about 10 minutes or until a drop of water "dances" when dropped on

Printed from tasteofhome.com Oct 11, 2008

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Whipped Cream Krumkake cont.

plates. Brush plates with sweet butter; place 1 slightly rounded
tablespoon dough in center of lower plate; close iron and press
handles together. If excess dough comes out sides, remove with table
knife. Bake for about 30 seconds; flip iron and bake for about 30
seconds on other side. Remove krumkake and immediately roll over
cone-shaped form. Place seam side down on parchment paper to cool;
remove form. Fill cooled cones with sweetened whipped cream, if
desired. Serve immediately.

Yield: about 3 dozen krumkake.