Why is the dough shaped into balls here?

This variant has a firmer dough without water, so it is shaped into balls that are pressed flat by the hot iron – unlike the thin batter in the other recipe.

What does "clarified butter" mean?

Clarified butter is melted butter from which the milk solids and water have been separated, so only the clear fat is used.

Krumkaker (balls)

Krumkaker from 1900 (balls): 3 egg yolks and 3 whole eggs are whisked with sugar, melted clarified butter and flour stirred in to a firm dough, shaped into balls, baked on a hot greased krumkake iron and rolled.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 256 (falt i det fri)

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About the dish

Den andre krumkakevarianten på side 256 i «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Her lages en fastere deig som formes til kuler før steking, i motsetning til den tynne, krydrede røren rett over. Fremgangsmåten fortsetter fra side 256 til toppen av side 257.

How to make it

1
Whisk eggs and sugar
Whisk 3 egg yolks and 3 whole eggs well together with the sugar.
2
Stir in butter and flour
Stir in the melted and clarified butter, and finally the wheat flour, to a firm dough.
3
Shape balls
Shape the dough into small balls.
4
Bake
Place the balls in the hot, greased krumkake iron, bake light brown and roll quickly.

Changes from the original

Priser fjernet. Rettskrivning modernisert. Halen av fremgangsmåten er hentet fra toppen av side 257.

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Frequently asked questions

Why is the dough shaped into balls here?: This variant has a firmer dough without water, so it is shaped into balls that are pressed flat by the hot iron – unlike the thin batter in the other recipe.
What does "clarified butter" mean?: Clarified butter is melted butter from which the milk solids and water have been separated, so only the clear fat is used.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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