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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium bowl, cream the sugar with the butter. | 2. Beat in the eggs until the mixture is light and lemon colored. | 3. Beat in the milk and flour until blended and smooth. | 4. Let stand 30 minutes. | 5. Preheat the krumkake iron until a drop of water sizzles when dropped onto the top. | 6. Open the iron, coat lightly with nonstick spray. | 7. Spoon 1 T batter onto center of the hot iron. | 8. Close iron. | 9. Bake about 1 minute on each side until the cookie is lightly browned. | 10. Insert the tip of a knife under the cookie to remove from the iron; roll the hot cookie into a cigar or cone shape. | 11. Cool on a rack. | 12. Cookies become crisp as they cool. | 13. Repeat with remaining batter. | 14. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. | 15. Store the baked cookies in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
egg	2			143.0	0.72	12.56	9.51
milk	1	cup		148.84	11.6632	7.686	7.9788
purpose flour	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.