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Whipped Cream Krumkake
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |