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Krum Kake Recipe

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This recipe for Krum Kake, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Peterson
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs (beaten)
1 cup sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon almond extract
1 tablespoon brandy (always taste a jigger first)
1/2 cup melted butter
1/2 cup water (add last)

Directions:
Directions:
This is made using a Krum Kake iron and tapered rolling pin. It's like a very thin pancake waffle iron with traditional Swedish designs in the iron. Heat the iron and apply 1 teaspoon of batter at a time. Once browned, roll from the iron right onto the cone shaped tapered rolling pin of about 1" diameter. These are very thin and crumbly. Store in a sealed container until ready to serve as the dried roll-ups will get soggy in the air and no longer crumble.

Personal Notes:
Personal Notes:
These are very tender and fragile desserts. They keep for some time in a sealed plastic container but are best if prepared no more than a day or two in advance of serving.

 

 

 

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