|Nordic Ware Norwegian Krumkake Iron
|Makes a 5" cookie,
8-1/8" diameter stove-burner base,
4" long wood handles,
Hinge catches drippings,
Heavy gauge cast aluminum alloy,
6" wooden cone roller,
Instructions and recipes included,
5 year limited warranty,
Made in USA
Hints on Baking Krumkake, with Lemon & Cardamon Krumkake Recipes
· Makes the thinnest krumkake of all models on this page.
|Chef's Choice Electric KrumKake Express
|Makes a 6" cookie,
Color Select control, golden to brown,
Baking and Ready lights,
Instant temperature recovery,
Non stick surface,
Locking latch for thinner cookies,
Includes cone roller,
Stores compactly on its side,
Cord storage underneath,
UL Listed 120v,
1 year limited warranty,
Made in China
Choice Electric KrumKake Express User Manual
Choice Krumkake Recipes
|Cucina Pro Electric Krumkake Iron
|Makes two 4-3/4" cookies,
Non stick over cast aluminum,
UL Listed, 120v, 60Hz, 750 Watts,
1 year limited warranty,
Made in China
|Cast Iron Krumkake Baker
(Sorry, this item is now being poorly made and no longer meets
|Makes a 5-1/2" cookie,
6-1/2" diameter burner base,
7-3/4" at its widest,
8" long handles,
Heat-resistant plastic hand-holds on handles,
Cast iron body and base,
Made in China
Krumkaker (Crumb Cakes)
Butter or margarine
Weigh eggs, with shell on. (One egg makes nine Krumkaker.)
Each of the other ingredients should individually weigh the same as the total
weight of the eggs.
Heat Krumkake iron, un-greased, until a drop of water sputters when
sprinkled on its surface.
Butter iron slightly for the first two cakes.
Place a generous tablespoon of batter in the middle of the iron and close.
Bake over medium heat until golden.
Remove cake with a fork and immediately roll up into a cone or cylinder
shape over handle of wooden spoon, or with a shaping cone, or cannoli form.
Or shape in a small bowl and serve as dessert filled with whipped cream and
fruit of your choice.
Click here for more
krumkake recipes and ideas from Chef'sChoice
Cialde per Ostie (Wafers for Ostie)
Recipe and Instructions
A Krumkake Iron will give you the desired thickness.
The instructions below are given using a stovetop Ostie Iron (Ferro per Ostie)
From "Cialde per Ostie"
for the Ostie
100 g flour
150 g water
Olive oil to grease the plates of the Ostie Iron
Adding water a little bit at a time, mix the flour into an even creamy consistency.
Place the closed Ostie Iron over a medium flame until hot, turning over to evenly heat both sides.
Lightly oil the baking surfaces of the plates with a cloth or paper towel.
Drop a spoon of batter on the bottom plate, close quickly and turn over after 7 seconds to bake the other side for a similar time.
Open the iron and remove the ostia with a fork.
Keep the plates lightly oiled as you bake.
Trim the edges with a pair of scissors.
Stack each baked ostia in a pile, and place a dish over the stack to keep them flat.
If you prefer to shape them, do so while they are still hot and pliable.
After they have cooled, store them in an airtight container.
The wafers can be cut, decorated, used to line pans when baking, or shaped into bowls or cones for any type of filling.
These wafers have a neutral taste.
A traditional wafer from the Molise region of Italy, about 5-6" in diameter, it has many adaptations, to thicken it, to sweeten it, and also to include fillings right in the wafer.
We soon hope to add stovetop Ostie Irons
from Italy to our selection.
Electric Ostie Irons are impractical in the US, as they can only be used with
and the above Krumkake Irons are a viable alternative.
(Ostie - Specialty of the Molise Region)
From: Presidio Turistico Provincia di Isernia
Ricetta tipica di Agnone (Classic recipe from Agnone)
(Agnone is a city in the Province of Isernia, in Italy's Molise Region)
È necessario avere il ferro tipico per la preparazione delle ostie. (You need to use an iron characteristic for preparing ostie.)
Dose per 50 ostie (Makes 50 ostie cookies)
Per 100 cialde o "ferrate" o "coppe" (For 100 wafers)
500 grammi di farina (500 grams flour)
¾ di litro di acqua (750 milliliters water)
1 cucchiaio di olio di oliva (1 tablespoon extra virgin olive oil)
un pizzico di sale (Pinch of salt)
Con gli ingredienti elencati preparare una pastella liscia e omogenea. Mettere a scaldare il ferro a lungo (una volta si poneva sui carboni, oggi sul gas), da ambo i lati. Aprirlo, ungerlo e versare al centro un cucchiaio di pastella, chiudere subito e lasciare cuocere per alcuni secondi. Staccare delicatamente l'ostia ottenuta e, con le forbici, ritagliare la parte uscita fuori dal ferro. Mettere l'ostia calda sotto un peso per evitare che si deformi raffreddandosi.
Using the ingredients in the order listed, prepare a smooth and homogeneous batter. Heat the iron for a while (at one time, it would be put on coals, today on gas ranges), on both sides. Open it, oil it, and place in its center a spoonful of the batter, close it quickly and leave it cook for some seconds. Delicatly detach the baked ostia and, with scissors, cut the parts that spread out of the iron. Place the hot ostia under a weight to keep it from deforming while cooling.
Per il ripieno (For the filling)
70 grammi di cacao (70 grams cocoa)
150 grammi di miele (150 grams honey)
70 grammi di zucchero (70 grams sugar)
400 grammi di cioccolato fondente (400 grams dark chocolate)
800 grammi di noci sgusciate e tritate (800 grams nuts, shelled and finely chopped)
400 grammi di mandorle sgusciate, tostate e tritate (400 grams almonds, shelled, toasted, and finely chopped)
la buccia grattugiata di una arancia (Grated rind of an orange)
un pizzico di cannella (Pinch of cinnamon)
un cucchiaino di polvere di caffè (1 tablespoon of coffee powder)
Preparati tutti gli ingredienti: in una casseruola far bollire, a fuoco medio, il miele e lo zucchero per circa mezz'ora fino a quando inizierà a filare. Aggiungere il cioccolato, il cacao, la buccia di arancia, la cannella, il caffè, le noci e le mandorle. Amalgamare il tutto sul fuoco ancora per alcuni minuti. Ultimata la preparazione tenere l'impasto in caldo a bagnomaria. Prendere un'ostia e, aiutandosi con una forchetta, distribuire l'impasto dello spessore di un centimetro, in modo uniforme; coprire con l'altra ostia e metterla subito sotto peso per non farle staccare. Tenerle così per alcune ore.
Conservare in ambiente fresco ed asciutto.
In a saucepan, boil, over a medium flame, the honey and sugar for about half hour, until it begins to become stringy. Add the chocolate, cocoa, grated orange rind, cinnamon, coffee, nuts and almonds. Blend everything over heat for a few more minutes. Keep the finished product hot in a double boiler. Using a fork, uniformly spread a 1 cm (3/8") layer over one ostia at a time; cover it with another ostia and place it under a weight to make the layers stick together. Leave them like this for several hours.
Store in a cool, dry place.
A scale with metric measurements is an essential tool if you want to
successfully replicate these recipes.
Ostie (plural) -
Ostia (singular) - oohs' tee-ah
Ferro - fehr' roh
Cialde - chall' deh
In general, the terms "Wafer Paper" and "Rice Paper" are used
interchangeably in the US for a number of substances that are paper thin. While
decorative rice paper is made from the grass fiber of the rice plant, or
from the bast fiber of the kozo plant, edible rice paper is made from rice
grain and wafer paper from wheat flour or from potato starch.
Finely ground wheat flour, water, and vegetable oil are the
traditional ingredients for these thin wafers. Most
wafer paper sheets
available today use potato starch instead of wheat flour.
Wafers are known in various countries as waffles, crackers, oplatki, cialda, ostia, hostie, ouwel, obleas, hostia, pain azyme, oblaten, and more, with cultural adaptations through the ages that utilized their form for foods of substance, sweets, and religious symbols.