Krumkake

Quite a number of months ago I promised Cheryl I would post something Norwegian, food wise that is, as she was exploring her ethnic heritage through food. Now Norwegians aren't world renowned for their fine cuisine, but what they do extremely well is pastries. Krumkake is no exception. Okay, I admit this isn't the most practical recipe because unless you have a Krumkake iron, you are pretty much hooped.

For those of you who have never heard of Krumkake, it is a delicate, thin, crispy cookie made from an egg-based batter. I love them, particularily because they look fancy but are extremely easy to make. They are peeled hot off the iron and while still pliable, rolled either around a cone-shaped tube or a wooden spoon. If you've ever had the crispy Italian Pizzelle, then you've had something very similar, although the Norwegian version is much thinner and traditionnally flavoured with cardamom. They are either eaten plain, or sometimes, for special treats, filled with whipped cream and lingonberry sauce.


Krumkake

2 eggs
3/4 C sugar
*beat for about 5 minutes (until very thick)
1 1/4 C flour
1/2 tsp cardamon
3/4 C heavy cream

Add flour mixture alternately with cream to the sugar mixture. Heat Krumkake iron to moderately hot. Drop about 1 Tbsp of batter on iron, cook about 30 seconds on each side. Peel cookie from aron and roll with a wooden spoon. Let cool. (They harden in a couple of minutes.)