INGREDIENTS

INSTRUCTIONS

Cream together sugar and butter.  Add eggs, whipped cream and lemon rind.
Add enough flour to make a batter that spreads easily on the iron. COOKING
  INSTRUCTIONS:
You will need a krumkake iron, which fits over a 7-inch burner surface
(gas or electric).  Always use moderate heat.
For each baking period, the iron should be lightly rubbed at the
beginning with unsalted butter, but after this initial greasing, nothing
more is required. The batter needs a preliminary testing, as it is quite
variable, depending on the condition of the flour, so do NOT add at once
all the flour called for in the recipe. Test the batter for consistency by
baking 1 teaspoonful first. The iron is geared to use 1 tablespoon of
batter for each wafer, and it should spread easily over the whole surface
but should not run over when pressed down. If the batter is too thin, add
more flour.  Should any batter drip over, lift the iron off its frame and
cut off the excess batter with a knife run along the edge of the iron.
Cook each wafer about 2 minutes on each side or until barely colored. As
soon as you remove it from the iron, roll it on a wooden spoon handle or
cone form, and, when cool, fill it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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