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Nordic Ware Norwegian Krumkake Iron
$42.99
#8404
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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
USA
Makes the thinnest krumkake of all models on this page. |
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Cast Iron Krumkake Baker
Discontinued. (Sorry, this item is now being poorly made and not up to
our standards.) |
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,
Recipe included
China |
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Chef's Choice Electric KrumKake Express
Model 839
$49.99
#12878
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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,
Overflow channel,
Includes cone roller,
Stores compactly on its side,
Cord storage underneath,
Recipes included,
UL Listed 120v, 1000 watts
1 year limited warranty
China
 Manual
(1.75 MB) |
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Cucina Pro Electric Krumkake Iron
$44.99
#1425
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Makes two 4-3/4" cookies,
Indicator light,
Non stick over cast aluminum,
UL Listed, 120v, 60Hz, 750 Watts,
Rolling cone included,
1 year limited warranty
China |
Krumkaker (Crumb Cakes)
Eggs
Sugar
Butter or margarine
Flour
Weigh eggs, with shell on. (One egg makes nine Krumkaker.)
To the weight of each egg, add the same weight each of sugar, butter and
flour.
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.
(More
recipes and ideas from Chef'sChoice)
Wafer Paper
oplatki, cialda, ostia, hostie, ouwel, obleas, hostia, pain azyme,
rice paper, oblaten, wafer paper
In general, the terms "Wafer Paper" and "Rice Paper" are used
interchangeably 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 seem to be the
traditional ingredients for these thin wafers. Most
wafer paper sheets
available today use potato starch instead of wheat flour.
Mix flour, water and oil to make into a dough, then break off small balls to
place in the heated and greased krumkake iron.
Historicfood.com quotes Archimagirus Anglo-Gallicus; Or, Excellent &
Approved Receipts and Experiments in Cookery (London: 1658), on the
following recipe to make wafers:
Take Rose-water or other water, the whites of two eggs and beat them and
your water, then put in flour, and make them thick as you would do butter
for fritters, then season them with salt, and put in so much sugar as will
make them sweet, and so cast them upon your irons being hot, and roll them
up upon a little pin of wood; if they cleave to your irons, put in more
sugar to your butter, for that will make them turn. |
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