GourmetGo
Follow the master commands
Whisk the egg and sugar until the mixture thickens.
Melt the butter and let it cool slightly, then add the butter to the egg mixture.
Mix in spices and then slowly add the flour while stirring to avoid lumps.
Let the batter rest for at least 30 minutes. This improves the texture of the krumkaker.
Spoon about one heaping tablespoon of batter onto iron and bake. If the batter is too thick, add some water to it.
While still hot, shape the krumkake with a wooden krumkake roller or over a cup (if using a cup, make them a bit thicker). The krumkaker harden quickly, so you can just let them sit on the roller/cup until the next krumkake is ready to be shaped.
After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom. You can also freeze them!
"Ensure your butter is at room temperature for better emulsion in cakes."
"Don't overmix the batter once flour is added."
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
