Norwegian Krumkake

Instructions

1. Prepare the batter
   In a large bowl, beat the eggs and sugar together until light and fluffy, about 3 minutes. Add the melted butter and vanilla extract, mixing until well combined.
2. Add dry ingredients
   Sift together the flour, cardamom, and cinnamon. Gradually add the dry ingredients to the egg mixture, alternating with the water. Beat until smooth. The batter should be thin enough to spread easily but not runny. Let the batter rest for 10 minutes.
3. Heat the krumkake iron
   Preheat your krumkake iron according to manufacturer's instructions. When hot, lightly grease both surfaces with cooking spray or a small amount of butter.
4. Cook the cookies
   Place about 1 tablespoon of batter onto the center of the preheated iron. Close the iron and cook for 30-45 seconds, or until the cookie is golden brown. Timing will vary depending on your iron.
5. Shape the cookies
   While still hot, quickly remove the krumkake from the iron using a thin spatula. Immediately wrap it around a cone-shaped form or handle of a wooden spoon to create the traditional cone shape. Hold for a few seconds until it sets, then place on a cooling rack. Work quickly as the cookies harden fast.
6. Cool and store
   Let the krumkake cool completely on the rack. Once cooled, they will become crisp and hold their shape. Store in an airtight container at room temperature for up to 1 week.
7. Serve and enjoy
   Just before serving, dust the krumkake with powdered sugar. For a special treat, fill the cones with whipped cream or your favorite filling. Serve immediately once filled to maintain crispness.