Friday, September 17, 2010

KrumKakes A Favorite German Recipe

KrumKakes A Favorite German Recipe
  • 2/3 cup water
  • 1/2 stick butter (1/4 cup or 4 tbsp.)
  • 1/2 cup granulated sugar (or slightly more for taste)
  • 1 cup general purpose flour
  • 1 egg
  • 1/2 to 1 tsp. vanilla

Makes about 15 krumkakes

1. Boil the water.

2. While it is cooling, add 1/2 stick butter to water and stir to melt the butter completely. Add 1/2 cup granulated sugar to water while still warm and stir to dissolve. Allow to cool.
3. Add one cup of general purpose flour and 1 egg to the mixture. Mix thoroughly while adding 1/2 to 1 teaspoon vanilla. This mixture will be relatively thin and will produce a thin, crispy krumkake.
4. Using the KrumKake Express™, start with the Color Control Dial at 2-1/2. Use approximately 1-1/2 tablespoons for a full 6" wafer. Spoon the mix onto the heated plates when "Ready" green light is ON.
5. Lock the lid latch. The green light will go OFF in about 30 seconds and the red "Baking" light will come ON.
6. The green light will come ON again in about another 30 seconds. Open the lid of the KrumKake Express™ and inspect the wafer. Bake longer if needed to reach a golden brown color. Readjust the Color Control Dial if necessary to obtain a total bake cycle of about 80 seconds and a golden brown color.
7. Remove the wafer from the KrumKake Express™ and roll quickly (while hot) around the Cone Form.

Basic Krumkake Recipe

Basic Krumkake Recipe
A nice krumkake recipe to try !
Krumkake Ingredients:

* 1/2 cup butter, softened to room temperature
* 1/2 cup white sugar
* 3 eggs
* 1/2 cup flour
* 1/2 tsp. vanilla
* 1/2 tsp. freshly ground cardamom
* 6 Tbsp. water


Cream together the butter and sugar. Stir in the eggs, one at a time. Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.

Lightly grease the two sides of a krumkake iron with cooking spray or melted butter (Alternative: if using an electric krumkake baker, follow the directions provided by the manufacturer). Heat iron over medium to medium-high burner just until a drop of water sizzles on the surface; to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting. Spoon a heaping tablespoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter (but not so tightly that the batter leaks down the sides of the iron. Note: Because of the batter's butter content, leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand to swiftly wipe up any leaks and to prevent baking krumkake flambé!). Bake for 30 seconds, flip iron over, and bake an additional 30 seconds. Flip iron back to initial position, open, and immediately roll cookie around a krumkake cone or the handle of a wood spoon. Slip off cone and allow to cool on rack.

Store in tightly sealed container in order to retain crispness.Krumkake are equally delicious when served alone or when filled with whipped cream and/or fruit. The krumkake recipe is ready...enjoy it !