Krumkake

Krumkake

1/2 cup (1 stick) butter

2 large eggs

1 tsp vanilla

1 cup whole milk

7.5oz (1 1/2 cups) GF flour blend

3.5oz (1/2 cup) granulated sugar

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp fresh ground nutmeg

Makes about a dozen

Melt and brown the butter in a medium sauté pan until golden, stirring and swirling as you go. Set aside to cool.

Whisk together the dry ingredients in a medium bowl and set aside.

Whisk together the eggs, vanilla, and milk and add to dry ingredients. Stir until lumps are gone. Stir in the cooled butter until well combined.

Follow your Krumkake’s iron’s instructions for pre-heating and use. Some irons have a dial to adjust the color.

With a spoon, scoop about 3 TBSP of the batter and place in the center of the iron near the hinge. When you close the lid, the batter will spread.

Cook until golden brown.

Quickly transfer the flat cookie to a paper towel and roll into a cone shape with the Krumkake dowel before it cools and hardens.

Krumkake can be eaten as is or filled with whipping cream. My kids love to line the inside with melted chocolate before filling with whipping cream or drizzle chocolate on the whipping cream.

Fill them just before serving because the cookies will get soggy.

It is best to store them in a paper towel lined lidded container.

Enjoy!

Happy Baking

Anne Barbo Moon

Disclaimer:

While we have more than eleven years’ experience of navigating the world as the parents of a child with Celiacs, we are not physicians, nutritionists, or other licensed medical professionals. The material and content contained in the Services is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained in the Services should NOT be used to disregard medical or health-related advice from a physician or licensed medical professional.