839

I've made krumkake with the traditional iron in the past, but recently moved to a house with a glass stop stove and the old iron just couldn't work right without the right kind of heat... I just finished making TWO batches of krumkake, using two different recipes (one recipe is butter based, the other is cream based). The first batch didn't last long enough -- I was having so much fun, I ran out of batter and made some more! This iron is so incredibly easy to use... Krumkake is perfect, both recipes worked wonderfully. How it works: Heat iron for about five minutes until light is green. Wipe small amount of oil on iron. Put tablespoon of batter on iron, close lid. Close latch (latch puts slight pressure on lid for uniform cakes). The light turns to red, then green when it is done in about a minute (depending on how "golden" you like it). There is a small dial with numbers that act as a timer; remember your setting (I started at 3 1/2). When the light is green, open iron, peel off cake, and roll with cone (included with iron). Easy. Recommend putting iron on cookie sheet, as batter may spill out at times. PROS: Incredibly easy to use - the lights, latch, and dial make it almost automatic. Batter doesn't stick to iron. Compact in size Easy to clean CONS: Only one krumkake at a time (which isn't a con if you are baking alone) All in all, an awesome product. I can make these cookies often, easier than a regular sugar cookie, and the settings on the iron make it fool proof. Strongly recommended.

This Chef'sChoice 839 Krumkake Express is very well-made. The latch snaps shut strongly and snugly but is easy to re-open w one finger, the temperature control is very sensitive so that a small movement up or down on the dial varies the timer for the perfect color you want, and the unit heats up quickly and stays evenly hot. This is my first experience w Krumkake, and I've always wanted to make these myself, as they are delicious! The 839 comes with three recipes: "A Favorite German Recipe," "A Norwegian Favorite" and "A Norwegian Recipe for a Lacy KrumKake." The recipes are quite simple, and took no time at all to blend in my mini-food processor. By my fourth KrumKake attempt, my creations were turning out quite presentably. I also quickly destroyed the evidence of my first mishaps, by eating them before anyone saw. I'm putting the recipes presented (shortened instructions) below, and I have a picture of my first batch for the Lacy KrumKake. I made cones w the provided cone shape, rolls with a Wilton Fondant mini rolling pin, and the bowls by pressing the hot KrumKake very lightly between two small Corelle (glass) bowls. A Favorite German Recipe 2/3 c water 1 c all purpose flour 1/2 stick butter 1 egg 1/2 to 1 teaspoon vanilla 1/2 c granulated sugar (or more) boil water, take off heat and melt butter in it. add sugar and stir to dissolve and let cool. add flour and egg, mix and add vanilla. will make a thin crispy krumkake. A Norwegian Favorite 2/3 stick butter (5 Tbsp) 2/3 c milk 2/3 c sugar 1 c all purpose flour 2 eggs melt butter w/o overheating. mix in sugar, then use power mixer to add 2 eggs till light yellow in color. add milk and flour, blend till smooth. A Norwegian Recipe for a Lacy KrumKake 1 stick butter 1 c all purpose flour 2 Tbsp whipping cream 1 c sugar 1/2 t vanilla 3 large eggs melt butter w/o overheating, mix in sugar. use power mixer to beat in 3 eggs. Add flour slowly to make smooth. whip the cream fully in separate bowl and fold into batter. add vanilla to taste.

I had to switch from a stove-top krumkake maker to an electric because we installed an induction stove top. I was nervous, because I’ve only been making krumkake for 2-3 years and I was worried a change would just set me back. The electric iron was so easy compared to the stove-top one. You don’t have to flip anything, and it also cooks more slowly, which means it’s not nearly as intense of a process. It was almost relaxing! It was my first holiday with the electric one, but so far, I’ve made 3 batches and it works really well.

Took a little while to adjust for color/heat...just normal trial and error. Made very nice, thin krumkake, but they were a little uneven and you have to press down on the corner of the handle to get even thickness across the entire cookie. So much easier than the stovetop models.

I wanted this machine to work since it was a higher rating than other machines. However, it was always inconsistent in even heating and browning around the edges, and bake times. The words "baking" and "heating" above the red and green lights completely disappeared. I used this machine three times and finally returned it. I did like the design and other features. Also appreciated the rolling cone was included. So sad this didn't work for me.

After living in Norway for almost a year, this wa a must have addition to our repertoire of household appliances. The apt we rented had one of these and after my wife came home from work after the first week saying how good the friday ritual of pankaker was with a bit of jam and creme fraishe - it was off to the grocery to get the batter mix. We enjoyed making them ourselves for a weekend breakfast of snack. So upon return to home, this was the first thing I went out to find. Not too many to chose from - some manual ones but only saw one other by this brand and it cost more for all I could determine was a little design on the exterior. The guts are the same. Since it sit inside a cabinet most of the time I chose the lesser expensive model and it has proven to be perfect. Vaffeler or pancaker in Norway are more crepe like - maybe in Sweden they are more krumkake like or sort of cookie like. So this thing does both depending on the batter I guess. My wife travels to norway for meetings so she brings us the norwegian type batter and we make crepe like pancakes with this machine - it works perfectly and the non-stick surfaces are a joy to use and cleanup well. The price is reasonable compared to specialty shops I looked at for it. The jam we can find at Ikea and the creme fraishe is sold at whole foods - hopefully the trips to norway continue periodically. After retirement, we'll have to import the stuff or learn to make our own. I guess if you make the right batter, you can use the included form to make waffle cones - have not tried yet - I suppose it is a batter that firms up when it cools. The norwegian batter stays felxible so it can be rolled like a crepe.

For small appliances and things that I plan to use over time, I like to wait awhile before I leave a review in case it turns out to be a dud a few months down the road. This is NOT the case with this great krumkake iron. Before I bought this one, I made them the old-fashioned way, in an iron that goes right over a stove burner and which was sometimes messy and unpredictable. This krumkake iron is so user-friendly, with reliable temperature control, a nice pattern, and it's super easy to clean. We've been using it for about 10 years and it's still going strong -- krumkake, ice cream cones, pizelles, we've made them all. Nothing sticks and I can even use a little less butter in the recipe.

The machine itself is good and works great. The reason I gave it only 3 stars is because of their customer service. We had the little plastic latch break and they informed me that no parts are available for this unit.