NORWEGIAN KRUMKAKE WITH WHIPPED CREAM AND CLOUDBERRIES

Norwegian Krumkake With Whipped Cream and Cloudberries image

Provided by CarrolJ

Categories Dessert

Time 1h2m

Yield 24 cooky cones, 24 serving(s)

Number Of Ingredients 9

1 egg, well beaten
1/2 cup granulated sugar
1 cup heavy whipping cream
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups of whipped heavy cream (whip until it peaks)
2 tablespoons cloudberries (some people in the U.S. use fresh raspberries or raspberry jam)

Steps:

Mix together the beaten egg, sugar and vanilla well.].
Mix in the whipping cream.
Add dry ingredients to the wet ingredients and beat until smooth.
When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown.
Roll the cookie into a cone immediately while krumkake is still hot.
When completely cooled store them in a air tight container.
To serve lay the cookies next to a bowl of whipped cream which has the 2 Tablespoons of Cloudberries folded into it.
Each person fills their cone with their desired amount of the creme mixture.
OPTION: Sometimes when my sister has been unable to purchase cloudberries she has used either fresh raspberries or raspberry jam.
I personally prefer the raspberries.