Krumkaker

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IV. Bagverk, s. 26 (falt i det fri)

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1
Make the batter
Whip the cream stiff. Stir in the sugar, the beaten egg and the lemon drops. Finally stir in the sifted flour.
2
Bake
The krumkake iron must be heated right through. Grease it and put a small spoonful of batter in the middle of the iron. Turn the iron during baking so that the cakes brown evenly on both sides. Scrape off any batter around the edge of the iron.
3
Roll
Roll the krumkaker as quickly as possible over a wooden stick or a cone made of tin.