Weight the egg(s) with shell on. To the weight of each
egg add the same weight each of sugar, butter, and flour,
mixed with a little cardamom. Mix it all together. Heat
krumkake iron, ungreased, until a drop of water sputters
when sprinkled on its surface. Butter iron slightly
for the first two cakes. Place a generous tablespoon
of batter in the middle of the iron and close. Bake
over medium heat until golden. Remove cake with a fork
and immediately roll up into cone or cylinder shape.
Variation: Quickly place krumkake in or over
a small dessert cup or bowl and serve as dessert filled
with whipped cream and fruit or berries of your choice.
Ekte Norsk Mat--Authentic Norwegian Cooking is
available for purchase, through the Vesterheim bookstore. Call toll free at (800) 979-3346.