Read more about krumkaker with strawberries.
These are a lot like pizzelles (Italian waffle cookies), but not to Elsie. To her, these are krumkaker, a Norwegian specialty. You will need a krumkake iron, available at kitchen stores, and a wooden cone to shape them. (If you don’t have a wooden cone, try a large, smooth-necked glass soda bottle.)
Total Time: 60
Yield: 3 dozen cones
- 4 eggs
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup sugar
- 1-1/2 cups flour
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract or ground cardamom
InstructionsLightly grease iron and heat to medium-high. In a medium bowl, beat eggs with melted butter. Add sugar, then flour, 1/2 cup at a time, just until incorporated -- do not overmix. Stir in remaining ingredients. Beat until batter is smooth (it will be thick). Drop a heaping tablespoon of batter onto the center of the griddle and close lid. Let batter settle a moment and then squeeze handles tight. Wait for steam to stop. Open lid -- the cake should be lightly browned. (Like pancakes or crepes, the first couple will not be your best.) Remove with a spatula to a cookie sheet. Working quickly, wrap warm cake around bottom of a wooden cone to shape. The bottom should be open. Let it rest, seam side down, on a cookie sheet to seal the seam. Repeat with remaining batter. When cool, gently place cones in a tin lined with waxed paper. Store in a cool, dark place.
For the filling
- 1 pint strawberries, fresh or frozen
- 2 cups whipped cream (Elsie sometimes uses Cool Whip)