Krumkake

**Disclaimer--The author assumes no resposibility whatsoever for any adverse affects suffered by the reader, either direct or indirect, as a result of this post. The following substance is inherently dangerous and should only be experienced under the most strictly controlled conditions.

Norwegian Krumkake (pronounced kroom kah keh) is a thin, waffle-like, crisp cookie rolled into a cone shape. They are worse than potato chips in that once you eat one, before you realize it you've eaten nine of them. I am thoroughly convinced that the reason Ole and Lena are shaped the way they are can be entirely blamed on the consumption of Krumkake. There is no such thing as willpower when there is Krumkake in the house. Resistance is futile.

For Christmas, I received a Krumkake iron. This is probably not a good thing, but I have wanted one for several years. Of course we had to try it out right away, but the first batch got inhaled before I could even take pictures.

Krumkake

3 eggs
1/2 c. sugar
1/2 c. melted butter
3/4 c flour
1/2 t. vanilla

Mix all ingredients well. Drop by spoonfuls onto hot iron and close lid. Heat 30-40 second until light brown. Roll on cone while hot and place on wire racks to cool. You can leave one on the iron so it stays soft, but you must work quickly. Store in a large airtight container or tin.
This really is an easy recipe to make (and therein lies the danger). The trick is getting them to look pretty. Just the right amount of batter placed slightly off center, so they end up round when you close the lid, is something that only comes with practice.
Oddly enough, the recipe we like best comes from the back of one of my Hardanger books.

Krumkake is very fragile. They can be allowed to cool and harden flat, but they store better and break less as cones. I should probably mention that the cones can be filled with sweetened whipped cream, but to be honest, they have never lasted long enough around here for us to even try it.