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- Beat Large eggs till light. Add in sugar slowly, beating till pale yellow. Heat butter and add in slowly. Stir in flour and vanilla till well blended.
- COOKING INSTRUCTIONS:You will need a krumkake iron, that fits over a 7-inch burner surface
- (gas or possibly electric). Always use moderate heat.
- For each baking period, the iron should be lightly rubbed at the beginning with unsalted butter, but after this initial greasing, nothing more is required. The batter needs a preliminary testing, as it is quite variable, depending on the condition of the flour, so don't add in at once all the flour called for in the recipe. Test the batter for consistency by baking 1 teaspoonful first. The iron is geared to use 1 Tbsp. of batter for each wafer, and it should spread easily over the whole surface but shouldn't run over when pressed down. If the batter is too thin, add in more flour. Should any batter drip over, lift the iron off its frame and cut off the excess batter with a knife run along the edge of the iron.
- Cook each wafer about 2 min on each side or possibly till barely colored. As soon as you remove it from the iron, roll it on a wooden spoon handle or possibly cone form, and, when cold, fill it.
