tisdag 22 oktober 2013

Norwegian Krumkaker


1 1/2 dl sugar
3 dl wheatflour
1 1/2 dl water
100 gr butter
Mix all the ingredients to a batter.
To fry the Krumkake you need a Krumkakejern (a special iron like the one in my picture which is a modern electrical one. There are also the old fashioned irons that you put on top of the stove. These can be found in secondhand stores or maybe with a old relative)
You put a spoonful of batter inside the iron and fry only until light golden
Remove the Krumkake from the iron and roll immediately around a wooden stick or a paperroll. It has to be done fast since the get hard once you take them out of the iron. When rolled put on a rack to cool.
You can put the Krumkake in a cakebox that is tight from air and keep them for months to serve or put them in a box in the freezer.

To serve they can be eaten as they are or even better with a Cloudberry cream.
To make Cloudberry cream you whip cream and add Cloudberrys, fresh if you have them or Cloudberry jam.

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