from Jennifer L.’s book, North Branch , MN
1 1/4 c. flour
3/4 c. heavy whipping cream
3/4 c. white sugar
1/2 tsp ground cardamom
1. In a medium bowl, beat eggs and sugar until very thick (about 5 minutes). Stir together flour and cardamom, add it to the egg mixture alternately with the heavy cream.
2. Heat the krumkake iron over the stove top (or can use an electric). When it is hot enough a drop of water will dance around the surface. Drop batter by the Tbsp onto the center of the iron. Close the cover and cook over medium heat for about 30 sec on each side. Carefully peel the cookie from the iron and roll in a tight roll or cornucopia shape using wooden dowels. Remove from forms and continue with more batter
Submitted by: Jennifer L
I’m checking whether a special wood (oak, cherry, etc) would make the best roller dowel. Would it need to be rubbed with something? My mother from Grand Forks made Krumkrakers, as well as rosettes, fatimans (sp), etc. The dowel has disappeared. If you have a suggestion, I would be happy to receive it.
I’m sorry to say I am of no help! Since a lot of these recipes come from our customers who make their own cookbooks, I have no more information than what they post in the recipe itself.