Krumkake

Steps

1. In a large bowl, whisk the eggs and sugar until pale, 1 to 2 minutes. Whisk in the melted butter, the 1/4 cup cream and the vanilla.
2. Add the flour, cardamom and salt and whisk until smooth. The batter should look like thick pancake batter. Cover it and let it rest for 30 minutes.
3. Heat the krumkake iron. An electric iron heats on its own, and a stovetop iron goes over medium-high heat. Brush the plates lightly with oil before the first one.
4. Spoon about 1 tablespoon of batter onto the center of the iron and close it gently. Cook until pale golden with a few darker spots, 30 to 60 seconds in an electric iron or about 30 seconds per side in a stovetop iron. The first one or two are a test, so adjust the heat and the amount of batter.
5. Lift the hot wafer off with a thin spatula and roll it around the cone right away, using a clean dish towel if it is too hot for your fingers. Hold it for about 20 seconds with the seam down, until it sets, then slide it onto a rack. If a wafer stiffens before you finish, set it back on the iron for a few seconds.
6. Repeat with the rest of the batter and let the cones cool completely.
7. To fill them, whip the 1 cup cream with the powdered sugar to soft peaks just before serving. Spoon or pipe it into the cones and top with a little jam.

Good to know

• Storage: keep the plain cones in an airtight tin for up to 2 weeks. They soften quickly once filled, so fill them just before serving.
• No krumkake iron? A pizzelle iron works too. The cookies will just have a different pattern.
• For little bowls, press a hot wafer into a muffin cup or small bowl and let it set. Fill them with berries and cream.