1 1/2 c. flour
1c. powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 small can evaporated milk or 1/2 c. heavy cream
1 c. melted butter
*melted chocolate for dipping
*whipped cream and fresh berries
Beat the eggs and flour while continuously stirring. Then add the sugar, vanilla , almond extract and evaporated milk or heavy cream. Beat in the melted butter . Heat the Krumkake iron and drop 1 tablespoon onto the iron and press. Hold for about 30 seconds. Remove IMMEDIATELY and roll around the wooden cylinder into a cone shape. Fill with chocolate or berries or softened , sweetened cream cheese.
The above is the basic recipe and I can tell ya..my family used to fight over this still.....pure gold.
I promise this week..the Rosette recipe.
You can also use any Pizzelle recipe you want to with the same method..the only difference is that a pizzelle is not rolled around the cylinder..they stay flat and the most traditonal recipes use anise flavoring . Some might not like the anise or licorice flavor..simply use vanilla or almond extract in place of the anise..presto chango...all is right with the world.
Have a great week.