Butter Krumkakes Recipe - eggs

Method

• Beat Large eggs till light.
• Add in sugar slowly, beating till pale yellow.
• Heat butter and add in slowly.
• Stir in flour and vanilla till well blended.
• COOKING INSTRUCTIONS:You will need a krumkake iron, that fits over a 7-inch burner surface
• (gas or possibly electric).
• Always use moderate heat.
• For each baking period, the iron should be lightly rubbed at the beginning with unsalted butter, but after this initial greasing, nothing more is required.
• The batter needs a preliminary testing, as it is quite variable, depending on the condition of the flour, so don't add in at once all the flour called for in the recipe.
• Test the batter for consistency by baking 1 teaspoonful first.
• The iron is geared to use 1 Tbsp.
• of batter for each wafer, and it should spread easily over the whole surface but shouldn't run over when pressed down.
• If the batter is too thin, add in more flour.
• Should any batter drip over, lift the iron off its frame and cut off the excess batter with a knife run along the edge of the iron.
• Cook each wafer about 2 min on each side or possibly till barely colored.
• As soon as you remove it from the iron, roll it on a wooden spoon handle or possibly cone form, and, when cold, fill it.