4 eggs
1 c. sugar
1/2 c. butter, melted
5 tbsp. cream
1 tsp. vanilla
3/4 c. flour
2 tsp. cornstarch

Heat krumkake iron over small electric or plain gas surface unit (6 inches) on medium high heat. Beat eggs and sugar together thoroughly; add butter, cream and vanilla. Measure flour by dipping method or by sifting. Blend flour and cornstarch; stir into egg mixture. Beat until smooth. Test iron with a few drops of water; if they "jump", iron is correct temperature.

Drop batter (about 1/2 tablespoon for 6 inch iron, more for larger irons) on ungreased iron; close gently - do not squeeze. Bake on each side about 15 seconds, or until light, golden brown. Keep iron over heat at all times. (The first few will be dark; iron cools slightly while in use.) Remove with knife; immediately roll on wooden roller. Makes 6 to 7 dozen 4 inch krumkake. Store them in waxed paper-lined cardboard boxes in a cool place.