Krumkake

With a one-to-six ratio of sour cream to heavy cream, the fluffy whipped filling is light and airy, yet can still hold its own inside the waffle cookies.

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  • Makes: 12 servings
  • Serving Size: 1 cone
  • Makes: plus 24 for another time
  • Hands On: 45 mins
  • Total Time: 1 hr 20 mins

Krumkake

Directions

  1. Grease and preheat krumkake iron press according to manufacturer's directions.
  2. In a medium bowl whisk together flour, salt, and cardamom; set aside. In a large bowl beat eggs with an electric mixer on medium-high 3 minutes or until light in color. Gradually add 1 cup sugar, beating 2 to 3 minutes more or until thickened and lemon color. Alternately add flour mixture and 1 cup heavy cream to egg mixture, beating on low after each addition.
  3. Spoon a rounded tablespoon of batter onto the iron press. Close; bake 60 seconds or until brown. Remove; quickly roll around cone. Let cool 5 seconds; remove. Cool completely on wire racks. Set aside 12 to serve.
  4. For cream filling: In a large chilled bowl beat remaining 1 cup heavy cream, remaining 3 Tbsp. sugar, the sour cream, vanilla, and if desired, a few drops red food coloring on medium until stiff peaks form. Pipe or spoon into the 12 krumkakes just before serving. If desired, sprinkle with crushed peppermint candies. If desired, you may double or triple the cream filling recipe to fill additional krumkakes.
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Nutrition Facts (Krumkake)

  • Per serving:
  • 159 kcal ,
  • 11 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 49 mg chol. ,
  • 31 mg sodium ,
  • 12 g carb. ,
  • 0 g fiber ,
  • 10 g sugar ,
  • 2 g pro.
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