I adapted my grandmothers recipe for Norwegian Krumkake for myself utilizing sweet and low. Krumkake is a light waffle like cookie rolled just right. They are fragile and delicate with a nice flavor.
It's up to you, I grew up eating them plain but some put lingonberry or cloudberry preserve with whipped cream inside and dust the outside with powdered sugar. That gets too sweet for me. I prefer them plain. It's a cheap easy way to satisfy the crunch and sweet tooth.
Original recipe yields 50 servings
Ingredient Checklist
½ cup unsalted butter
2 eggs
1 cup milk
1 ½ cups all-purpose flour
½ teaspoon vanilla extract
½ teaspoon butter flavoring, optional
1 cup white sugar, for myself I substitute with sweet n low so divide by 10 for the ratio to equal.
so 1 cup=128 grams/10=12.8 Grams (Just over 1 TBSP) of Sweet n Low (or artificial sweetener)
Directions
Step 1
Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron. (pizzelle irons are too thick to roll)
Step 2
Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
Step 3
Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.
Here is the iron I use from Bethany Housewares.
I prefer a wider cone as it seems easier to pay attention when rolling to the narrow end and these are a bit larger making it a bit easier.
Cone Roller 1
Cone Roller 2
It's up to you, I grew up eating them plain but some put lingonberry or cloudberry preserve with whipped cream inside and dust the outside with powdered sugar. That gets too sweet for me. I prefer them plain. It's a cheap easy way to satisfy the crunch and sweet tooth.
Original recipe yields 50 servings
Ingredient Checklist
½ cup unsalted butter
2 eggs
1 cup milk
1 ½ cups all-purpose flour
½ teaspoon vanilla extract
½ teaspoon butter flavoring, optional
1 cup white sugar, for myself I substitute with sweet n low so divide by 10 for the ratio to equal.
so 1 cup=128 grams/10=12.8 Grams (Just over 1 TBSP) of Sweet n Low (or artificial sweetener)
Directions
Step 1
Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron. (pizzelle irons are too thick to roll)
Step 2
Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
Step 3
Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.
Here is the iron I use from Bethany Housewares.
I prefer a wider cone as it seems easier to pay attention when rolling to the narrow end and these are a bit larger making it a bit easier.
Cone Roller 1
Cone Roller 2