Make sure your iron is evenly heated: If you’re using an electric stovetop, it will turn on and off as it heats, meaning one side of the iron may become considerably hotter than the other. I found a just-below-medium heat to result in the most even heating of the iron.
Load the batter slightly towards the back of the iron: As you lower the top iron, it’ll push the batter forward. Loading it in the center will push the batter out the front of the iron without coating the back of it.
Immediately wipe away any batter that comes out the sides of the iron as it will burn if it drops down. To do this, simply lift the iron and whip around the edges/bottom with a paper towel.
Leave the krumkake on the roller and place it seam down as it cools to help it hold it’s shape.
Storing krumkake: Krumkake will soften if exposed to humidity, even for a short period of time. To keep it crispy, store it in an air tight container (preferably not a plastic as this can cause them to lose their crispiness) for up to a couple of weeks.
Serving Size:1 krumkake
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